Ingredients:
2 pints raspberries ( frozen or fresh)
1/2 cup granulated sugar
1/2 lemons, juice of
3/4 lb semisweet chocolate
1 cup unsalted butter
1 cup sugar
1/2 cup all-purpose flour
6 large eggs
confectioners’ sugar, for dusting
Directions:
Make raspberry sauce: In a small saucepan, mix raspberries, sugar and lemon juice together.
Boil until the sugar dissolves.
Let cool.
Puree half of the sauce in the blender.
Then add the remaining sauce to the pureed mixture.
Chill, covered in the refrigerator until ready to use.
Preheat oven to 350*F.
In the top part of a double boiler, over simmering water, melt the chocolate and unsaled butter.
Let cool.
In the bowl of an electric mixer, place the sugar, flour and eggs.
Beat with it’s wire whisk for 5 minutes, or until very thick and fluffy.
Fold in the cooled chocolate.
Refrigerate covered with plastic wrap until ready to use.
(can be done several days ahead) Pour the mixture into buttered individual ramekins (3 inches by 2 inches) Bake in the oven for 15 minutes or until the edges are firm and the center loose.
To serve, spoon a 4 inch circle of sauce onto each plate.
Remove the cakes from the ramekins and place on top of raspberry sauce.
Dust with confectioners sugar.
If desired place a scoop of vanilla icecream next to the cake.
However I prefer to accompany mine with a small dollop of clotted cream, mmmmm, heaven.
Servings: 10
Time preparation: 20 min.
Time total: 35 min.