Molten Chocolate Cake

White Chocolate With Molten Chocolate Cake

Scale

36 White Chocolate Spoons
Molten Chocolate Cakes
- 4 oz Unsalted Butter
- 6 oz Bittersweet Chocolate
- 2 Eggs
- 2 Egg Yolks
- ¼ Cup Sugar
- Pinch of Salt
- 2 Tablespoon AP Flour
Whipped Cream
- 1 cup Heavy Cream
- 1 Tablespoon Sugar
- ½ Teaspoon Vanilla Extract
36 Fresh Raspberries

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Preheat oven to 450 degrees.
Spray 2 “NY Cake Silicone Oval 16 cavities – found on Amazon” with Baking Spray
Using a double boiler, melt the butter and chocolate. In a medium bowl beat the eggs, egg yolks, sugar, and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the silicone molds filling each halfway. Bake for 5 minutes or just until a crust forms that allows cakes to be removed from the molds.
Meanwhile, whip heavy cream with sugar and vanilla extract until stiff peaks form. Transfer to a piping bag with 5 star tip. Place cake in bowl of spoon, garnish with whipped cream, and Raspberry.