Raspberry Molten Chocolate Cake

 This posting may be a day late for celebrating National Chocolate Cake Day but  now 16 days early to celebrate Valentine's Day.

Raspberry Molten Chocolate Cake is an ooey, gooey supersize molten lava cake that will win over anyone's heart topped with raspberries. What's not to like about a warm chocolate cake that oozes perfection topped with a dollop of whipped cream. Ice cream is another substitute. Rich and decadent the pan goes a long way and can serve a crowd. It's one of the featured recipes in  Southern Living's January-February 2024 issue.  I found it to be a straightforward recipe with easy-to-follow directions. 

  
Ingredients

• Baking spray
• 1/4 cup all-purpose flour
• 2 tablespoons Dutch-process cocoa (Hershey's Special Dark) 
• 1/2 teaspoon kosher salt
• 1/2 teaspoon instant espresso granules
• 1 1/4 cups bittersweet chocolate chips (high quality e.g. Ghiradelli)
• 1 cup unsalted butter, cut into small pieces
• 4 large eggs
• 3/4 cup granulated sugar
• 1 pint fresh raspberries, rinsed and patted dry on a paper towel 
• Optional vanilla ice cream or whipped cream 

Directions

• Preheat oven to 350 degrees. Coat an 8-inch square baking dish with baking spray. Sift together flour, cocoa, salt, and espresso granules into a small mixing bowl. Set aside.
• Place chocolate chips and butter in a medium microwave-safe bowl, and microwave on HIGH for 1 minute; stir. Microwave in 30-second intervals, stirring after each interval, until fully melted, about 2 minutes total; set aside.
• Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in melted chocolate mixture just until no streaks of chocolate remain, 30 seconds to 1 minute.
• Pour batter into prepared baking dish; top evenly with raspberries. 
• Bake in preheated oven until the edges of the cake start to pull away from the sides of the baking dish and the center still jiggles slightly, 30 to 35 minutes. (If using a dark metal baking pan, begin checking at 25 minutes.) Serve immediately with vanilla ice cream or whipped cream.
  
  
  
  
  
  

GAME DAY SNACKS INCLUDING SOME HEALTHY OPTIONS