Sunday, March 13, 2011

Molten Chocolate Decadence With Raspberry Sauce

Serve with whipped cream.

Ingredients for cakes:
12 ounces semisweet chocolate, chopped, divided
2 T heavy cream
1/2 cup superfine sugar, plus 2 tablespoons for dusting ramekins
1 cup butter, cubed, plus 2 tablespoons for ramekins
4 eggs
4 egg yolks
1/2 cup all purpose flour
1/4 teaspoon salt
1 teaspoon almond extract

* * * * * *

Ingredients for sauce and garnish:
1 pint fresh raspberries
2 T sugar
1 T Kirsch
Preparing the raspberry sauce:
Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

* * * * * *

Preparing the ganache:
Melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.

* * * * * *

Preparing the cakes:
Preheat the oven to 400 degrees F and butter eight 7-ounce ramekins. Coat the inside with 2 tablespoons of the sugar and tap out the excess.

Combine the remaining chocolate with 1 cup of butter in a bowl over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature.

In a separate bowl, beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.

With an ice cream scoop, form the chilled ganache into 8 balls.

Put 1 into the center of each ramekin and press down slightly to cover with the batter.

Note: Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.

Place the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Serve with raspberry sauce, whipped cream and reserved raspberries and serve immediately.

Serves 4
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