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Ingredients
- 4 oz. bittersweet chocolate
- 1 stick butter
- 2 eggs
- 2 egg yolks
- 1/4 c. flour
- 1/4 c. plus 1 tbl. sugar
- 1/4 tsp. salt
Details
Servings 4
Preparation
Step 1
In double boiler, melt chocolate and butter together, whisking to blend. When fully melted, remove from heat to cool.
In mixing bowl, whisk together eggs and yolks. Add flour, sugar and salt. Mix lightly until blended. Add cooled chocolate mixture, lightly blending in.
Preheat oven to 375. Butter and flour 4 4oz. ramekins. Pour mixture into ramekins. Bake on middle rack of oven for 10-11 minutes. Surface should be set but cakes jiggle when shaken. Remove, set for 1 minute.
Run knife around to loosen the cake from the ramekin. Place plate over the ramekin and invert onto the plate. Sprinkle with confectioners sugar. Garnish with a few fresh raspberries. Serve warm with a spoon.
If you must, bake the cakes before dinner and keep them in the ramekins at room temperature. Warm them before serving by heating for 5 seconds in the microwave before removing to the plates. If you overcook them, the runny center will be absorbed into the cake and it won't be the same dramatic gooey center dessert.
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