Go Back

Easy Whole Wheat Raspberry Molten Cakes

Rich chocolate cakes with a gooey molten center and raspberry flavor, topped with a raspberry syrup. Best served warm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 ounces good quality chocolate chopped (I used 60% cacao)
  • 1/2 cup unsalted butter
  • 3 teaspoons raspberry extract
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 eggs
  • 1 egg yolk
  • 6 tablespoons white whole wheat flour
  • 1/2 cup frozen raspberries
  • 1 tablespoon honey
  • 1/2 teaspoon raspberry extract
  • fresh raspberries
  • mint leaves

Method
 

  1. Preheat the oven to 425°F. Spray four 7 ounce ramekins with baking cooking spray and place on a baking sheet. Set aside.
  2. In a 4 cup microwave safe bowl, microwave the chocolate and butter together for 1 minute. Stir until the chocolate is melted.
  3. Whisk in the raspberry and vanilla extracts.
  4. Whisk in the powdered sugar.
  5. Whisk in the eggs and egg yolk.
  6. Stir in the flour until just combined.
  7. Pour evenly into the ramekins, filling about 2/3rds full.
  8. Bake for 10-14 minutes until the sides are firm but the middle is soft.
  9. Meanwhile, microwave the frozen raspberries and honey for 30 seconds (may need longer) until the raspberries are thawed and fall apart when stirred. Stir in the 1/2 teaspoon raspberry extract. Set aside.
  10. Allow them to cool for 1 minute before flipping out onto a plate.
  11. Top with raspberry syrup, fresh raspberries and mint leaves as garnish. Serve immediately.

Notes

Can be made in 6 ramekins instead of 4. Best served warm. If refrigerated, microwave for a few seconds until warm.