DARK MOLTEN CHOCOLATE CAKES

Ingredients:

·         6 oz. Dark Bittersweet Chocolate or 6 squares, finely chopped

·         10 Tbsp. of Butter

·         1-1/2 cups of Powdered Sugar

·         ½ cup of all-purpose flour

·         3 Whole Eggs

·         3 Egg yolks

Directions:

·         Preheat oven to 425 degrees F. Spray with a non-stick coating and then  line 6 (6 oz) ramekins or soufflé dishes with a piece of parchment paper that has been cut to fit the bottom of the dish. Spray the piece of parchment paper with non-stick coating as well once it is in place.

·         Place chocolate and butter into a sauce pan. Melt over low heat until chocolate and butter is melted.  

·         Mix in the flour.  Mix until smooth, do not over mix.

·         Mix in the powder sugar.

·         Add the eggs and egg yolks; mix with wire whisk until well blended.

·         Divide the batter evenly among the prepared ramekins.

·         Bake 15 minutes or until the edges are firm and the centers are still loose. 

·         Let set for 2 minutes.

·         Take a knife and run around ramekin to loosen from the edges.

·         Invert cakes individually (Be careful dishes will be very hot!) onto desired serving dish.  

·         Garnish with raspberry sauce (recipe follows), whip cream and a sprig of mint. Serve Warm.



Raspberry Sauce

2 Cups fresh or thawed frozen raspberries
4 to 5 tablespoons confectioners’ sugar, sifted (optional)
1 to 2 tablespoons kirsch (optional)

Directions:
Puree raspberries in a food processor or blender until very smooth. Strain into a bowl, pressing the puree through a fine mesh or cheesecloth. If you are using fresh or unsweetened frozen raspberries, whisk in the confectioners’ sugar to taste. If needed add more sugar. Add the kirsch, if desired. Refrigerate until ready to use. Sauce can be kept, covered, in the refrigerator for a week or so.

Yield: about 1 cup