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Falling Chocolate Cake with Raspberry Sauce
* Exported from MasterCook *
Falling Chocolate Cake with Raspberry Sauce
Recipe By : Todd English, Olives
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 recipe todd english's raspberry
sauce (see below
12 ounces chocolate, bittersweet -- chopped
2 sticks butter, unsalted
1 cup sugar
6 large eggs
1/2 cup flour, all-purpose
confectioner's sugar
mint leaves
vanilla ice cream
Preheat oven to 350. Butter 10 1/2 cup ramekins.
Melt chocolate and butter in a double boiler, stirring. Cool mixture to
room temperature.
Beat sugar and eggs with an electric mixer until well-combined. Add flour
and beat until thick and creamy, about 3 minutes. Stir in chocolate
mixture until well-combined and divide batter among ramekins.
Put ramekins on making sheet and bake in middle of oven until cake
surfaces are cracked, about 15 minutes (centers will tremble slightly).
Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough
to handle.
Run a thin knife around edges of ramekins and invert warm cakes onto
dessert plates. Sprinkle cakes with confectioner's sugar and garnish with
mint. Serve cakes with ice cream and raspberry sauce.
Note: ULB (my brother, the Culinary Institute of America graduate)
suggested using pastry, cake, walnut, or other nut flour
in place of regular flour. Or a mixture (i.e. 3/4 cake, 1/4 nut flour).
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NOTES : Published in Gourmet, February 1995 in "You Asked For It"
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