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Falling Chocolate Cake/Raspberry Sauce




Source of Recipe


Internet


List of Ingredients




RASPBERRY SAUCE:
4 cups fresh or frozen raspberries
1/2 cup white sugar
1 to 3 tsp. fresh lemon juice

CHOCOLATE CAKE:
2 tbls. unsalted butter, for preparing ramekins
2 tbls. all-purpose flour, for preparing ramekins
12 oz. bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
1 cup white sugar
1/2 cup all-purpose flour
6 large eggs
4 cups vanilla ice cream, for serving
2 tbls. powdered sugar, for garnish
6 fresh mint sprigs, for garnish



Recipe



To make the raspberry sauce: Place the raspberries and sugar in a small saucepan and bring to a boil, stirring, over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool.

Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

Preheat the 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 two-thirds to three-quarters 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 warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with the powdered sugar and sprigs of fresh mint.

Makes 6 Servings