Chocolate Molten Cakes with Raspberry Sauce

I wanted to bake a delicious, rich dessert for my husband for Valentine's Day. I found this recipe on Allrecipes.com and couldn't resist the idea of making one of my favorite restaurant treats at home for my hubby! This recipe is incredibly convenient because you can make the batter up to 6 hours ahead of time!

I changed the recipe a little bit (as usual) by using bittersweet chocolate and an extra tablespoon of sugar. Instead of unsalted butter, I substituted regular butter and omitted the salt.

Chocolate Molten Cakes with Raspberry Sauce

1 cup unsalted butter

8 ounces semisweet chocolate, cut into bite-size chunks

5 large eggs

1/2 cup sugar

Pinch of salt

4 teaspoons flour

8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:

1 bag frozen raspberries, thawed and combined with

1/2 cup sugar

Directions

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.

Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

Top each with raspberry sauce and serve immediately.