CHOCOLATE-RASPBERRY CAKES

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Chocolate-Raspberry Cakes image

Provided by Larry Leichtman

Categories     Cake     Berry     Chocolate     Egg     Dessert     Bake     Quick & Easy     Raspberry     Vanilla     Spring     Bon Appétit     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

8 ounces bittersweet or semisweet chocolate, coarsely chopped
14 tablespoons (13/4 sticks) unsalted butter, diced
2 tablespoons seedless raspberry preserves
4 large eggs
1/4 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 325°F. Butter six 3/4-cup soufflé dishes or custard cups. Arrange dishes on baking sheet. Mix chocolate, butter, and preserves in saucepan. Stir over low heat until chocolate melts. Remove from heat; cool to lukewarm, stirring often, about 10 minutes.
  • Whisk eggs, sugar, and vanilla in large bowl to blend well, about 1 minute. Gradually whisk in chocolate mixture. Divide batter among prepared dishes. Bake cakes until tester inserted into center comes out with some moist batter still attached, about 20 minutes. Let cool 30 minutes (centers may fall). Serve cakes warm or at room temperature.

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