Friday, January 16, 2009

Falling Chocolate Cake with Raspberry Sauce

Ingredients for Chocolate Cake:
2 T unsalted butter, for preparing ramekins
2 T all-purpose flour, for preparing ramekins
12 ounces bittersweet chocolate, coarsely chopped
½ pound (2 sticks) unsalted butter
1 cup sugar
½ cup all-purpose flour
6 large eggs

Ingredients for Raspberry Sauce:
4 cups fresh or frozen raspberries
½ cup sugar
1 to 3 teaspoons fresh lemon juice

Preparation of Chocolate Cake:
Preheat the oven to 350 degrees. Generously butter and flour six 8-ounce ramekins.

Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.

Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture.

Pour the batter into the prepared ramekins, filling them two-thirds to three quarters of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold

Preparation of Raspberry Sauce:
Place the raspberries and sugar in a small saucepan and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool.

Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.


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