Softhearted Chocolate Cakes A rich, soft center and raspberry sauce topping makes these chocolate cakes an irresistible dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 27, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Cool Time: 60 mins Bake Time: 9 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup unsalted butter, cut into pieces (1/2 pound) 8 ounce bittersweet chocolate, chopped or 1-1/3 cups semisweet chocolate pieces 4 eggs 4 egg yolks ½ cup sugar ½ cup all-purpose flour 1 teaspoon vanilla ⅛ teaspoon salt Whipped cream (optional) 1 recipe Raspberry Sauce (see recipe below) (optional) and/or fresh raspberries Raspberry Sauce 1 10 ounce package frozen and thawed red raspberries in syrup Directions Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside. In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring occasionally. Remove bowl from the simmering water pot; set aside to cool slightly.) In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold until combined. Add butter-chocolate mixture to remaining beaten egg mixture and fold. After a few folds, sprinkle in sugar, flour, vanilla, and salt. Continue to fold until the mixture is combined. Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or until cakes feel firm to the touch on top edges, but still soft in the center when pressed with a fingertip. Remove from oven; set ramekins on a wire rack. Let cakes cool completely in ramekins. Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes are supposed to be soft. (If not using immediately, wrap in plastic wrap. Refrigerate until ready to use.) When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100 percent power for 1-1/2 to 2 minutes or until warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce and/or fresh raspberries, if you like. Makes 8 servings. Raspberry Sauce In a blender container or food processor bowl, cover and blend or process one 10-ounce package frozen and thawed red raspberries in syrup until pureed. Use a fine sieve to sieve berry mixture. Cover and refrigerate the sauce till ready to use. Makes 2/3 cup. Print Nutrition Facts (per serving) 497 Calories 39g Fat 34g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 497 % Daily Value * Total Fat 39g 50% Cholesterol 278mg 93% Sodium 77mg 3% Total Carbohydrate 34g 12% Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.