Chocolate Raspberry Swirl Cakes...with a molten center.

So, for the pub where I work, I've been asked to make desserts while the owners are off to Ireland. Could I be more excited, pleased and happy? Probably not. I've been having fun with a recipe the owner gave me for Cabernet Cakes with molten centers. Inspired by a bar full of wonderful booze and the many shades chocolate comes in, I've re-designed the recipe for Valentine's Day.

Preheat oven to 425 degrees.
2 sticks of butter
3/4 cup 60% chocolate
3/4 cup white chocolate
2 cups powdered sugar
6 TB Chambord
6 eggs
1 cup flour
1/4 tsp cinnamon

Melt one stick of butter in a sauce pan. Then take off the heat and whisk in 3/4 cup of 60% chocolate chips until all are melted and smooth. Add 3 tablespoons of Chambord and 1 cup of powdered sugar. Whisk until smooth. The consistency will change a bit, and should become very rich. Then whisk in 2 eggs and 1 egg yolk. Finally, whisk in 1/2 cup flour and 1/4 teaspoon cinnamon. The batter might have specks of flour in it, but this is not an issue. Set aside.

In another sauce pan, melt 3/4 stick of butter. Take off the heat and let set for a couple of minutes- this is important! Too high a heat will cause the white chocolate to grain, which is not a huge problem, but is best to be avoided for a smoother consistency. Add 3/4 cups white chocolate and whisk until smooth. Add 3 tablespoons of Chambord and 1 cup powdered sugar. You guessed it, also 2 eggs and 1 egg yolk. Then whisk in 1/2 cup flour (no cinnamon).

Fill jumbo muffin cups (should be 6) with equal portions of the white and dark mixtures. Then stick a clean finger into each one and swirl once in a circle. When all have been swirled, enjoy the batter on your finger, and wash your hands.

Bake for about 15 minutes. The tops should crack and they should puff up. When you stick a knife into them, it should come out goopy. Pull them out, and let them cool for about 30 minutes in the pan or ramekin. Once touchable, carefully remove from the ramekins or muffin cups. If they start to fall apart, wait a bit longer until they are cooler, and try again. Should you fail completely in removing them, this means that you are supposed to enjoy the ooey gooey mess you made, and try again.

Enjoy!

Ooh! And I mixed raspberry preserves, Chambord, some butter and powdered sugar to make a glaze for the plating!  I've NO idea what proportions, but just kept adding till it felt right. Cook with your instinct folks ;)