Chocolate cake with raspberry sauce
Description
The unique feature of these cupcakes is that they should remain liquid in the center. Serve with raspberry sauce.
Instructions
- 1
Step 1
Prepare the cupcake molds. Cut parchment paper strips 1 cm taller than the molds. Place them inside the molds. Preheat the oven to 180°C.
- 2
Step 2
Crumble the chocolate with a knife. Place it in a small bowl and add 80 g of butter. Melt over a water bath.
- 3
Step 3
Beat 2 eggs, 70 g powdered sugar, and 10 g vanilla sugar.
- 4
Step 4
Add flour to the chocolate and mix well. Then add the beaten eggs. Mix thoroughly until the mixture resembles chocolate mousse.
- 5
Step 5
Pour the mixture into molds to three-quarters full, and place three raspberries on top.
- 6
Step 6
Place in the oven for 8-9 minutes. Important: the whole point of this recipe is that the cake should be only half-baked.
- 7
Step 7
Serve on a plate, sprinkle lightly with powdered sugar, surround with raspberry purée, and garnish with mint leaves.