Starting today and every Wednesday from now on, Cooking with Books will be showcasing and sharing a recipe from a guest poster. It’ll be called “Wednesdays with…” and will try to share all kinds of recipes from not only food blogger friends, but also Etsy friends (like Lauren today!) or even none blogger friends that I KNOW have a few recipes in their back pocket (I’m looking at you @SofritoGringo!). Everyone welcome Lauren, an amazingly creative blogger and artist that has lately dived into the greeting card business. My favorite card of hers? The You’re The Life To My Party card, because it’s all about drinks! Oh, and her I Love You More Than Bacon card is a must have for all bacon lovers out there, so definitely stop by her shop after drooling over these cakes!
Hello Cooking with Books readers. My name is Lauren! I blog over at The Elephant’s Trunk and also have a greeting card shop by the same name. I am so honored to be here today and want to show you all how to make a raspberry infused molten chocolate cake.
To start making the molten cakes preheat your oven to 425 degrees, gather your chocolate bars, break them up and try really hard not to sneak a bite.
These are the two most important ingredients of the molten cakes (in my opinion of course)- raspberry alcohol infused whipped cream and raspberry liqueur.
Place your chocolate bars & butter in a bowl and melt in the microwave.
Add confectioners sugar and flour to the melted chocolate mixture. Place the eggs and yolks in the mixture. Add vanilla and raspberry liqueur to the mixture and allow all ingredients to fully mix to create a creamy batter.
Pour the batter into well greased custard bowls. Place in oven for 12-13 minutes.
Pull out your molten cakes and run a knife around the edges.
Pop your molten cakes out onto a dessert plate. I dressed these plates up with some mini chocolate chips and raspberries stuffed with chocolate chips.
Top with whipped cream or in this case the raspberry alcohol infused whipped cream.
What could possibly make this dish any better? A rich glass of red vino of course. Pour yourself a glass of The Velvet Devil Merlot by Charles Smith and you won’t be disappointed. Charles Smith makes a few of my new favorite wines but the Velvet Devil was the perfect compliment to the raspberry chocolate molten cakes. Thank you to Nelly for having me here today. Have a great day everyone!