- 1 1/2 c Unsalted butter (at room temperature), plus more for souffle cups
- 12 oz Bittersweet or semisweet chocolate, coarsely chopped
- 7 Eggs (large)
- 8 Egg yolks
- 1 1/2 c Confectioners sugar
- 3/4 c All purpose flour
- 18 Raspberries, fresh
- 6 scoops Vanilla ice cream
- Granulated sugar
To get the right consistency, though, you must bake small individual cakes. You’ll need six 6-oz souffle dishes or ramekins.
1. Preheat oven to 350 degrees. Generously butter six 6-oz souffle cups and sprinkle each with granulated sugar. Tap out excess sugar.
2. In the top of a double boiler, set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
4. Put the confectioners sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds or until well mixed.
5. Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim. Set the souffle cups on a baking sheet and bake for 18-20 minutes or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each with raspberries and ice cream.
This dessert serves 6.
~ Urban Swank