Prep 15 mins
Cook 12 mins
This fragrant indulgence first touched my lips on Valentines Day several years ago --- it is an incredible treat for the senses. Trust me on this one... you can't go wrong with warm rich chocolate, kissed with vanilla, cool ice cream and juicy red berries!
- 2 tablespoons cocoa powder, for dusting
- 2 ounces bittersweet chocolate, chopped into small pieces
- 4 1⁄2 tablespoons unsalted butter, cut into small pieces
- 2 eggs
- 1 teaspoon vanilla extract or 1 vanilla bean, scraped
- 1⁄3 cup sugar
- 1⁄4 cup sifted all-purpose flour
- 1 cup vanilla ice cream
- 1⁄2 pint fresh raspberry
- Preheat oven to 450ºF.
- Grease two 6-oz.
- ramekins with butter and dust them lightly with cocoa powder.
- Be sure to shake out the excess cocoa powder.
- In a medium heatproof bowl, combine the chocolate and butter.
- Set the bowl over simmering water in a saucepan and stir the chocolate and butter until melted together smoothly.
- It is important that the bowl is not touching the boiling water and that the mixture is not overcooked.
- Let chocolate mixture cool to room temperature.
- In a mixing bowl, whisk the eggs, vanilla extract or scrapings from vanilla bean and sugar until completely blended and frothy.
- Fold the chocolate mixture into the egg and sugar mixture until smooth and blended.
- Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
- Divide the batter among the prepared ramekins and bake 10-12 minutes.
- The tops will be barely firm when lightly touched.
- Serve warm with the vanilla ice cream and raspberries.