Chocolate-Raspberry Winter Wonderland |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Such a nice dessert! It's one of those desserts where, after eating it you say wow-that really hit the spot! Great for any occasion! You will need 10 4-oz. ramekins. Ingredients:
2 teaspoons cocoa |
2 teaspoons flour |
1 tablespoon unsalted butter, melted |
5 ounces bittersweet chocolate or 5 ounces semisweet chocolate |
1/2 cup unsalted butter (1 stick) |
4 large eggs, at room temperature |
1/4 cup cake flour |
1 cup powdered sugar, plus some for decorating |
1 cup raspberries (either fresh or frozen, unsweetened) |
1/2 lemon, juice of |
2 -4 tablespoons sugar (to taste) |
Directions:
1. Cooking Instructions:.
2. For the chocolate cake:.
3. Preheat oven to 350°F.
4. Sift chocolate and cocoa together. Brush ten 4-oz. ramekins with melted butter and dust with the cocoa-flour mixture.
5. Melt the butter and the unsweetened chocolate together over a double boiler.
6. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
7. Fold the chocolate mixture into the eggs.
8. Sift the cake flour and sugar together.
9. Fold the flour-sugar mixture into the chocolate-egg mixture.
10. Fill the ramekins about 3/4 full.
11. Bake 8-10 minutes. The centers should be still runny, and the outside edges should be firm.(this can be done in advance and kept in the fridge up to two days.
12. Unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of powdered sugar.
13. If reheating, just pop them into the microwave on low power for two or three 20 seconds blasts, until warm.
14. For the raspberry sauce:.
15. Puree the raspberries and the lemon juice. Blend in the sugar by Tbsp, tasting after each addition, until the desired sweetness is attained.
16. Strain thought a fine strainer, pressing with a rubber spatula to release the juices.
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