Ingredients: 6 oz semi sweet chocolate, finely chopped10 tbsp unsalted butter, softened1/4 cups sugar3 large eggs1/2 cup all purpose flour3/4 tsp baking powder1.5 tsp cocoa powderRaspberry compote: 1 pint of raspberries2 tbsp icing sugarfresh mint
How to make:
1. Lightly butter 6, 1 cup ramekins or custard cups.
2. Melt chocolate in top of a double boiler.
3. Stir until chocolate melts.
4. Remove chocolate from the heat.
5. Stir in the butter and sugar until smooth, add eggs, flour, baking powder and cocoa.
6. Beat on medium high heat until the mixture is pale and has a mousse like texture.
7. Fill the ramikin half full, freeze for 3 hours.
8. Just before serving, heat oven unt8il 375 degrees, on the center rack.
9. Bake for 10-11 minutes.
10. The sides will be set and the center a little wobbly.
11. Invert and serve warm on plate.
Raspberry compote:
1. Toss raspberries in a bowl, with icing sugar.
2. Let sit until juices are released from berries.
3. Spoon over warm molten cake.
4. Garnish with fresh mint.
Instead of making the chocolate cake completely by yourself you can also use dr. Oetker Tarte au Chocolat.
And if you want it super easy, just try Ben & Jerry's Bohemian Raspberry.
