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    Chocolate: Falling Chocolate Cake


    Source of Recipe


    billk54

    List of Ingredients





    Sauce:
    4 cups fresh or frozen raspberries
    1/2 cup granulated sugar

    Chocolate cake:
    2 tablespoons unsalted butter, for greasing ramekins
    2 tablespoons all-purpose flour, for dusting ramekins
    12 ounces semisweet chocolate, coarsely chopped
    1 cup unsalted butter
    1 cup granulated sugar
    1/2 cup all-purpose flour
    6 large eggs

    For serving:
    4 cups vanilla ice cream
    2 tablespoons powdered sugar
    6 mint sprigs

    Recipe




    Raspberries: Place the raspberries and sugar in a small saucepan, and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Cool. Place half of the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

    Cake: Preheat oven to 350 degrees. Generously butter and flour six 8-ounce ramekins. Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool. Place the sugar, flour and eggs, in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture. Pour the batter into the prepared ramekins, filling them 2/3 to 3/4 of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin, and turn the ramekin upside-down on a plate to unmold. Serve each cake warm, surrounded by sauce, with a scoop of vanilla ice cream. Garnish with powdered sugar and sprigs of fresh mint.

    Serves 8.


 

 

 


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