Â½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
Â¼ cup heavy cream
Â½ teaspoon vanilla
Â¼ cup all-purpose flour
2 egg yolks
Â¼ cup sugar
Raspberry Sauce, to serve (recipe follows)
Preheat oven to 400Â° F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar. Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful to not to deflate the eggs. Divide batter into prepared cups evenly.
Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. With knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.
Recipe Property of Shawona Jones
Makes approximately 2 cups
1 cup raspberries
Â½ cup sugar
Place raspberries and sugar in a small saucepan over medium heat. Add enough water to just cover the raspberries, or about Â½ cup. Cook until raspberries are mushy. Puree in a blender and strain. Cool and serve with Molten Chocolate Cake.
Recipe Property of Ger-Nis