Molten Centre Chocolate Raspberry Cake Recipe

Preheat oven to 375°F (190°C) and grease 6 5-ounce ramekins.

Melt chocolate in a bowl placed over a pot of barely simmering water, stirring often. Remove, stir in coffee granules and cool slightly. 

Beat butter and SPLENDA® Granulated until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and cooled chocolate. Sift in flour, cocoa, cinnamon and salt and combine. Spoon mixture into prepared ramekins. Press 3 raspberries into centre of each cake and spread filling to make level.

Bake for 12-15 minutes, just until top of cakes lose their shine. Let cakes sit for 2 minutes, then invert each onto a plate to serve.

NOTE: Molten cake batter can be prepared in advance and chilled, just add an extra 3 minutes to bake time.


  • 8 oz (250 g) bittersweet chocolate, chopped
  • 1 tsp (5 mL) instant coffee granules
  • 1/2 cup (125 mL) unsalted butter
  • 2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 3 eggs at room temperature
  • 2 tsp (10 mL) pure vanilla extract
  • 1/4 cup (60 mL) all purpose flour
  • 1/4 cup (60 mL) cocoa powder
  • 3/4 tsp (3 mL) ground cinnamon
  • dash fine salt
  • 18 fresh or frozen raspberries

Nutrition information

per serving
Total Fat 33.00g
Saturated Fat 20.00g
Sodium 0.65mg
Total Carbohydrates 28.0g
Fibre 6.00g
Sugars 11.00g
Protein 7.00g

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