Chocoholics will not be disappointed by these molten chocolate cakes with pudding-like centers surrounded by decadent sponge exteriors. Serve the cakes with Raspberry Sauce.
To make the cakes: In a medium saucepan over medium-low heat, combine the chocolate
and butter. Melt, stirring constantly, for 5 minutes, or until smooth. In a
small bowl, combine the superfine sugar and cornstarch. Stir into the chocolate
mixture. Remove from the heat and let cool. In a medium bowl, beat the eggs
and egg yolks with an electric mixer for 4 to 5 minutes, or until pale and thickened.
Stir in the orange extract. Combine the chocolate mixture with the egg mixture,
transfer to a large bowl, cover, and refrigerate for 10 to 12 hours to let the
To make the raspberry Sauce: Put the raspberries in a food processor or blender
process for 10 to 20 seconds, or until puréed. Pass through a fine mesh
sieve to remove the seeds. Transfer to a small saucepan and cook over medium-low
heat for 2 minutes, or until heated through. Stir in the sugar and cook for
5 minutes, or until the sugar dissolves completely. In a small bowl, whisk together
the cornstarch and water. Stir into the raspberry mixture and cook for 2 to
3 minutes, or until slightly thickened. Let cool, then refrigerate for up to
Preheat the oven to 300°F. Butter six 6-ounce ramekins and dust with flour.
Tap out excess.
Spoon the batter into the prepared ramekins and bake for 15 minutes, or until
the tops are crusty (the centers will still be runny). Remove from the oven
and let cool on a wire rack for 5 minutes.
To serve, run a knife around the inside of each ramekin. Lift out the cake
and transfer to a dessert plate. Put a spoonful of sauce on each plate. Serves