Falling Chocolate Cake With Raspberry Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 pints raspberries (frozen or fresh)
• 1/2 cup granulated sugar
• 1/2 lemon, juice of
• 3/4 lb semisweet chocolate
• 1 cup unsalted butter
• 1 cup sugar
• 1/2 cup all-purpose flour
• 6 large eggs
• confectioners' sugar, for dusting

Recipe

• 1 make raspberry sauce: in a small saucepan, mix raspberries, sugar and lemon juice together.
• 2 boil until the sugar dissolves.
• 3 let cool.
• 4 puree half of the sauce in the blender.
• 5 then add the remaining sauce to the pureed mixture.
• 6 chill, covered in the refrigerator until ready to use.
• 7 preheat oven to 350*f.
• 8 in the top part of a double boiler, over simmering water, melt the chocolate and unsaled butter.
• 9 let cool.
• 10 in the bowl of an electric mixer, place the sugar, flour and eggs.
• 11 beat with it's wire whisk for 5 minutes, or until very thick and fluffy.
• 12 fold in the cooled chocolate.
• 13 refrigerate covered with plastic wrap until ready to use.
• 14 (can be done several days ahead) pour the mixture into buttered individual ramekins (3 inches by 2 inches) bake in the oven for 15 minutes or until the edges are firm and the center loose.
• 15 to serve, spoon a 4 inch circle of sauce onto each plate.
• 16 remove the cakes from the ramekins and place on top of raspberry sauce.
• 17 dust with confectioners sugar.
• 18 if desired place a scoop of vanilla icecream next to the cake.
• 19 however i prefer to accompany mine with a small dollop of clotted cream, mmmmm, heaven.