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Falling Chocolate Cake
with Raspberry Sauce
Makes 6 Servings
*4 cups fresh or frozen raspberries
*1/2 cup white sugar
*1 to 3 tsp. fresh lemon juice
*2 tbls. unsalted butter, for preparing ramekins
*2 tbls. all-purpose flour, for preparing ramekins
*12 oz. bittersweet chocolate, coarsely chopped
*1 cup (2 sticks) unsalted butter
*1 cup white sugar
*1/2 cup all-purpose flour
*6 large eggs
*4 cups vanilla ice cream, for serving
*2 tbls. powdered sugar, for garnish
*6 fresh mint sprigs, for garnish
1To make the 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.
2Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.
3Preheat the oven to 350F degrees. Generously butter and flour six 8-ounce ramekins.
4Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.
5Place 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.
6Pour 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.
7Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with the powdered sugar and sprigs of fresh mint.
From THE OLIVES TABLE by Todd English and Sally Sampson. Text Copyright(C) 1997 by Todd English and Sally Sampson. Reprinted by permission of Simon & Schuster, Inc.