Prep 15 mins
Cook 10 mins
Such a nice dessert! It's one of those desserts where, after eating it you say "wow--that really hit the spot!" Great for any occasion! You will need 10 4-oz. ramekins.
For the ramekins
- 2 teaspoons cocoa
- 2 teaspoons flour
- 1 tablespoon unsalted butter, melted
For the Chocolate cake
- 5 ounces bittersweet chocolate or 5 ounces semisweet chocolate
- 1⁄2 cup unsalted butter (1 stick)
- 4 large eggs, at room temperature
- 1⁄4 cup cake flour
- 1 cup powdered sugar, plus some for decorating
For the raspberry sauce
- 1 cup raspberries (either fresh or frozen, unsweetened)
- 1⁄2 lemon, juice of
- 2 -4 tablespoons sugar (to taste)
- Cooking Instructions:.
- For the chocolate cake:.
- Preheat oven to 350°F.
- Sift chocolate and cocoa together. Brush ten 4-oz. ramekins with melted butter and dust with the cocoa-flour mixture.
- Melt the butter and the unsweetened chocolate together over a double boiler.
- Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
- Fold the chocolate mixture into the eggs.
- Sift the cake flour and sugar together.
- Fold the flour-sugar mixture into the chocolate-egg mixture.
- Fill the ramekins about 3/4 full.
- Bake 8-10 minutes. The centers should be still runny, and the outside edges should be firm.(this can be done in advance and kept in the fridge up to two days.
- Unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of powdered sugar.
- If reheating, just pop them into the microwave on low power for two or three 20 seconds blasts, until warm.
- For the raspberry sauce:.
- Puree the raspberries and the lemon juice. Blend in the sugar by Tbsp, tasting after each addition, until the desired sweetness is attained.
- Strain thought a fine strainer, pressing with a rubber spatula to release the juices.