Falling Chocolate Cake
2 Tablespoons unsalted butter, softened
2 Tablespoons all-purpose flour
3/4 pound bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1/2 cup unsifted all-purpose flour
6 large eggs
Confectioners' sugar
Preheat oven to 350 degrees Farenheit. Butter 6 (1-cup) ramekins with 2 Tbsp softened butter; dust with 2 Tbsp flour. In heavy-bottomed medium saucepan, (or use a double boiler) over low heat, melt chocolate and 1 cup butter, stirring until smooth. Let cool to lukewarm. In large bowl, on medium speed, beat sugar, flour and eggs 5 minutes, until think and fluffy. On low, beat in chocolate mixture until blended.
Pour batter into prepared ramekins, filling two thirds to three quarters. Bake 17 minutes, until cakes begin to puff (centers will be soft). Let cool 10 minutes. Run small knife around edges of ramekins. Invert onto plates; remove ramekins.
Spoon some raspberry sauce around each cake. Dust cake with confectioners sugar. If desired serve with a small scoop of ice cream and garnish with sprigs of fresh mint.
Yes, you can cut this recipe down to may one serving by quartering the ingredients, use 2 eggs.
Raspberry Sauce
4 cups raspberries
1/2 cup granulated sugar
1-3 teaspoons lemon juice
In small saucepan, bring raspberries and sugar to a boil, stirring to dissolve sugar. (This step may be omitted.) In food processor, puree 1 cup berry mixture. Stir puree back into remaining sauce. Cover. Refrigerate until cold.
January 2002