OLIVE'S FALLING CHOCOLATE CAKE WITH RASPBERRY SAUCE

OLIVE'S FALLING CHOCOLATE CAKE WITH RASPBERRY SAUCE image

Yield 6 servings

Number Of Ingredients 12

Ingredients for Chocolate Cake:
2 tablespoons unsalted butter, for preparing ramekins
2 tablespoons all-purpose flour, for preparing ramekins
12 ounces bittersweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter
1 cup sugar
1/2 cup all-purpose flour
6 large eggs
Ingredients for Raspberry Sauce :
4 cups fresh or frozen raspberries
1/2 cup sugar
1 to 3 teaspoons fresh lemon juice

Steps:

Instructions for Chocolate Cake: Preheat the oven to 350 degrees. Generously butter and flour six 8-ounce ramekins. Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool. Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture. Pour the batter into the prepared ramekins, filling them two-thirds to three quarters of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold. Instructions for Raspberry Sauce: Place the raspberries and sugar in a small saucepan and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool. Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold. To finish and assemble: : Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with confectioners' sugar and sprigs of fresh mint.