Molten Chocolate Cakes in Yogurt Sauce

Servings: 6 to 8 

This is a unique dessert that offers your dinner a gourmet touch with little effort. A thick, syrupy flow of shiny melted chocolate, like lava, oozes from the center of these cakes, once you press fork to sweet. You’ll be creating small balls of chilled chocolate that are enveloped by the cake batter.



Molten Chocolate
2 ounces bittersweet baking chocolate
1/4 cup heavy cream

4 ounces bittersweet baking chocolate
1/2 cup (1 stick) unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
1/4 cup cake flour
Raspberries for garnish

1 cup vanilla yogurt
1/4 cup powdered sugar




Make the centers of the cake first. Melt chocolate and cream in a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make the cake, heat the oven to 400 degrees. Spray cooking oil into 6 cups of a cupcake/muffin tin coated with Teflon™ non-stick.

Melt the chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the muffin tin, filling almost to the top. Place a chocolate ball in the middle of each cup.

Bake about 15 minutes or until the cakes are firm to the touch. Let them sit out of the oven for about 5 minutes. Run a small, rubber spatula around the inside of each cup to loosen the cakes.

Mix together the yogurt and powdered sugar and pour a small amount onto individual dessert plates. Top with a molten cake, raspberries, and serve warm.