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scratch - Molten Chocolate Cakes #2, w/Raspberries + Cream

Source of Recipe

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Recipe Link: www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17884,00.html

scratch - Molten Chocolate Cakes #2, w/Raspberries + Cream

1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream
2 tablespoons powdered confectioners sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish

Heat the oven to 450 degrees F.
Grease and flour 4, 6 ounce ramekins or baking dishes with the
1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping
out the excess flour. Set on a baking sheet.
In a double boiler, or a metal bowl set over a pan of simmering
water, melt the remaining 1/4 pound of butter with the chocolate,
cream, and powdered sugar, stirring until smooth. Remove from the
heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt
until thick ribbons form, about 3 minutes.
Sift 2 tablespoons flour into the egg mixture and fold together.
Fold the chocolate into the egg mixture.
Divide among the prepared dishes and bake until the sides of the cake
are set and the tops are puffed but still soft, about 12 minutes.
Remove from the oven and let cool in the ramekins for 2 minutes, then
unmold onto dessert plates.
Meanwhile, in a bowl whip the cream until beginning to form soft peaks.
Add the sugar and nut liqueur and beat until stiff peaks start to form.
Spoon a dollop of the whipped cream on each unmolded cake, and
garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa
over the cakes, and serve.
Makes 4 servings.