
Falling Chocolate Cake
with Raspberry Sauce
Makes 6 ServingsIngredients
* | RASPBERRY SAUCE: |
* | 4 cups fresh or frozen raspberries |
* | 1/2 cup white sugar |
* | 1 to 3 tsp. fresh lemon juice |
* | CHOCOLATE CAKE: |
* | 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 |

Instructions
1 | To 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. |
2 | 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. |
3 | Preheat the oven to 350F degrees. Generously butter and flour six 8-ounce ramekins. |
4 | Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool. |
5 | 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. |
6 | 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. |
7 | Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with the powdered sugar and sprigs of fresh mint. |


Source
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.