1 recipe todd english’s raspberry
sauce (see below 12 ounces chocolate, bittersweet — chopped
2 sticks butter, unsalted
1 cup sugar
6 large eggs
1/2 cup flour, all-purpose
confectioner’s sugar mint leaves vanilla ice cream
Preheat oven to 350. Butter 10 1/2 cup ramekins.
Melt chocolate and butter in a double boiler, stirring. Cool mixture to room temperature.
Beat sugar and eggs with an electric mixer until well-combined. Add flour and beat until thick and creamy, about 3 minutes. Stir in chocolate mixture until well-combined and divide batter among ramekins.
Put ramekins on making sheet and bake in middle of oven until cake surfaces are cracked, about 15 minutes (centers will tremble slightly). Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle.
Run a thin knife around edges of ramekins and invert warm cakes onto dessert plates. Sprinkle cakes with confectioner’s sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
Note: ULB (my brother, the Culinary Institute of America graduate) suggested using pastry, cake, walnut, or other nut flour in place of regular flour. Or a mixture (i.e. 3/4 cake, 1/4 nut flour).