Easy Whole Wheat Raspberry Molton Cakes

I’m honored to be part of this year’s McCormick Everyday Bakers, where I share my favorite flavorful recipes. Are you ready for another great one?Easy Whole Wheat Raspberry Molton Cakes | chocolateandcarrots.com

Today is a very important day.

My husband and I were high school sweethearts and today marks our 10 year anniversary of being a couple. I was a band geek dating a tall track star in a rock ‘n roll band. Who would have ever put that match together? Well, against all odds, we met and feel in love.

Easy Whole Wheat Raspberry Molton Cakes | chocolateandcarrots.com Most of our dates in the beginning consisted of hot fudge brownie sundaes at our local dessert place. You could say that chocolate brought us together…and this chocoholic couldn’t be happier.

Since this is our 10 year anniversary, it was only appropriate that I make something extra special for the love of my life…his favorite flavor combination (besides beer and a burger), chocolate and raspberry. Over the years, I’ve made a slue of chocolate raspberry desserts, but this is our ALL TIME favorite. Here are some more:

Easy Whole Wheat Raspberry Molton Cakes | chocolateandcarrots.com

So let’s talk about these beautiful and delectable cakes. The flavor is impeccable. The rich chocolate is the perfect complement to the bright raspberry notes. The raspberry flavor is both within the chocolate cake, gooey chocolate molten and in the raspberry topping. Basically, it’s delicious.

It’s best served warm, right out of the oven. But if you’re like us and need to refrigerate your leftovers (if you’re lucky enough to have them), just pop the cakes in the microwave for  just a few seconds until warm.

Easy Whole Wheat Raspberry Molton Cakes | chocolateandcarrots.com

I can’t tell you how much the flavors of both the raspberry and vanilla take the chocolate flavor to the next level. As if there was another level beyond chocolate. The raspberry really shines through. You should definitely give these a go and make them for someone special, just as special as my love, my darling husband. 🙂

Easy Whole Wheat Raspberry Molton Cakes | chocolateandcarrots.com

Easy Whole Wheat Raspberry Molton Cakes

adapted from McCormick

Ingredients

  • 4 ounces good quality chocolate, chopped (I used 60% cacao)
  • 1/2 cup unsalted butter
  • 3 teaspoons raspberry extract
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 eggs
  • 1 egg yolk
  • 6 tablespoons white whole wheat flour
  • 1/2 cup frozen raspberries
  • 1 tablespoon honey
  • 1/2 teaspoon raspberry extract
  • fresh raspberries
  • mint leaves

How-To

  1. Preheat the oven to 425°F.
  2. Spray four 7 ounce ramekins with baking cooking spray and place on a baking sheet. Set aside.
  3. In a 4 cup microwave safe bowl, microwave the chocolate and butter together for 1 minute. Stir until the chocolate is melted.
  4. Whisk in the raspberry and vanilla extracts.
  5. Whisk in the powdered sugar.
  6. Whisk in the eggs and egg yolk.
  7. Stir in the flour until just combined.
  8. Pour evenly into the ramekins, filling about 2/3rds full.
  9. Bake for 10-14 minutes until the sides are firm but the middle is soft.
  10. Meanwhile, microwave the frozen raspberries and honey for 30 seconds (may need longer) until the raspberries are thawed and fall apart when stirred. Stir in the 1/2 teaspoon raspberry extract. Set aside.
  11. Allow them to cool for 1 minute before flipping out onto a plate.
  12. Top with raspberry syrup, fresh raspberries and mint leaves as garnish.
  13. Serve immediately.

Servings: 4-6

Note: Can be made in 6 ramekins instead of 4. I just made them big because we like chocolate….a lot.

For more of McCormick’s Raspberry Chocolate recipes:

This post has been sponsored by McCormick. I received samples and compensation for this post.  All opinions stated are my own. Please read my disclosure policy for further information.

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17 comments

  1. Happy Anniversary you two love birds 🙂

    I may just have to make a version of these for my own spunky husbands birthday in a few weeks time. These look ah-mazing!!

  2. Molten chocolate cakes are one of my favorite desserts of all times! And I simply cannot get enough of the chocolate-raspberry combo so it doesn’t get any better than this for me 🙂 Happy Anniversary!!

  3. Where do you buy the raspberry extract, can you substitute it as I havent seen it in Australia. These look divine and would be perfect for my christmas tasting plate 😉

    1. Great question Melissa! I buy mine on Amazon. If you can’t find it online or in stores, you can always make the recipe without the raspberry flavor and use a little bit more vanilla or other extract that would go well with chocolate. 😀 Happy Baking!

  4. These look just the job! Do you think the recipe could be done as one large pudding, to replace a Christmas pudding? And a very belated anniversary by the way!

    1. I’ve never heard it being made as one large molten cake, so I can’t say for certain that it would work out in this case. If you end up trying it, I’d love to know if it works! Shoot, now that I know about Christmas pudding (where have I been all these years!?), I’m going to have to make that, too! 😀 Happy Baking and thank you for the anniversary wishes! Our anniversary was just yesterday! 🙂

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