Fallen Chocolate Cake
A recipe I stole from Todd English. Use muffin pans to make these. I found ramekins were not good in my oven. They taste great. Very healthy :-)
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Todd's Table: Fallen Chocolate Cake |
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Tuesday, November 13, 2001 - 11:52 AM ET |
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Ingredients:
Cake:
12 ounces bittersweet chocolate
1/2 pound unsalted butter
1 cup white sugar
1/2 cup all purpose white flour
6 large eggs
6 8 ounce ramekins
Raspberry sauce:
2 pints frozen raspberries
1/2 cup white sugar
Powdered sugar, for garnish
Fresh mint leaves, for garnish
Directions:
Preheat oven to 350 degrees.
To make the cake, place the chocolate and butter in the top of a double boiler. Stir until they have both completely melted. Set aside to cool. Place the sugar, flour and eggs in a mixer or a mixing bowl and beat until thick and fluffy, about 5 minutes. Stir in cooled chocolate mixture, evenly distribute into buttered and floured ramekin. Bake until they begin to puff up, about 15 minutes.
To make the raspberry sauce, place the raspberries and the sugar in a small saucepan over a high flame. Boil until the sugar dissolves. Let cool. Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining raspberries and refrigerate until cool. Serve the cake in a puddle of sauce, with a scoop of vanilla ice cream. Garnish with powdered sugar and sprigs of fresh mint.
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