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Ingredients:
Serves 4
1 stick unsalted butter, plus some for greasing baking dishes
4 ounces bittersweet chocolate
2 eggs, at room temperature
2 egg
yolks, at room temperature
1/2 cup sugar
2 teaspoons all-purpose flour,
plus some for dusting baking dishes Confectioners’ sugar for dusting cake
Freshly whipped cream (optional)
Rasberry Sauce:
Makes 1 cup
This delightful sauce from Sugar Pie & Jelly Roll is the perfect
accompaniment to the cakes.
1 cup fresh or thawed frozen raspberries, washed, drained
1 tablespoon
sugar
1/2 teaspoon kirsch, Grand Marnier, or Cognac (Other liquers may be used)
1/2 tablespoon lemon juice
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By Nicki Dwyer •
Food Photography by Eric Johnson •
Styling by Kathy Curotto •
Art Direction By Marcella Spanogle Hawley
Warm Chocolate Cake with Raspberry Sauce and Whipped Cream
1. Preheat oven to 450˚. Put butter and chocolate in the top of a double
boiler. Heat over simmering water until chocolate has almost melted. Set aside.
In a medium bowl, mix eggs, yolks, and sugar until very light and thick, until
it makes ribbons when dropped from a spoon, or when it’s twice its volume.
2. Add chocolate mixture; combine well. Beat in flour until just combined.
Pour batter into 4 buttered and floured baking dishes (like custard cups) or an
8- x 8-inch glass baking dish. Place dishes on baking sheet. Bake for 14
minutes, or until the outer rim has set and middle is still soft. For a firmer
center, bake 2-4 minutes longer.
3. Invert each dish on a plate and let cool
for 15 seconds. Lift up one corner of the dish, and the cake should fall onto
the plate. Dust with confectioners’ sugar. Serve with raspberry sauce and
freshly whipped cream.
Raspberry Sauce
1. Purée all ingredients in a food processor or blender until smooth. Chill
for at least 1 hour.
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