Recipe by Executive Chef Todd English
Ingredients for Chocolate Cake:
- 2 tablespoons unsalted butter, for preparing ramekins
- 2 tablespoons all-purpose flour, for preparing ramekins
- 12 ounces bittersweet chocolate, coarsely chopped
- 1/2 pound (2 sticks) unsalted butter
- 1 cup sugar
- 1/2 cup all-purpose flour
- 6 large eggs
Ingredients for Raspberry Sauce
- 4 cups fresh or frozen raspberries
- 1/2 cup sugar
- 1 to 3 teaspoons fresh lemon juice
Instructions for 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.
Instructions for 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.
To finish and assemble:
Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with confectioners' sugar and sprigs of fresh mint.