Fallen Chocolate Cake
To be honest, I don't know how this recipe got onto my website. One night I was reformatting pages and I saw this one, which looks delicious. I checked the web and it looks
similar to one from Todd English. I haven't tried to make the recipe, so I don't have any tips to share, but it looks like the kind of thing I wish I could cook - maybe some day I will. Anyway, if you like the recipe, buy Todd English's cookbook.
Ingredients:
Cake:
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12 ounces bittersweet chocolate
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1/2 pound unsalted butter
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1 cup white sugar
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1/2 cup all purpose white flour
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6 large eggs
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6 8 ounce ramekins
Raspberry sauce:
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2 pints frozen raspberries
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1/2 cup white sugar
Powdered sugar, for garnish
Fresh mint leaves, for garnish
Procedure:
- Preheat oven to 350 degrees.
- To make the cake, place the chocolate and butter in the top of a double boiler. Stir until they have both completely melted. Set aside to cool. Place the sugar, flour and eggs in a mixer or a mixing bowl and beat until thick and fluffy, about 5 minutes. Stir in cooled chocolate mixture, evenly distribute into buttered and floured ramekin. Bake until they begin to puff up, about 15 minutes.
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To make the raspberry sauce, place the raspberries and the sugar in a small saucepan over a high flame. Boil until the sugar dissolves. Let cool. Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining raspberries and refrigerate until cool. Serve the cake in a puddle of sauce, with a scoop of vanilla ice cream. Garnish with powdered sugar and sprigs of fresh mint.