Chocolate-raspberry Winter Wonderland

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 2 teaspoons cocoa
• 2 teaspoons flour
• 1 tablespoon unsalted butter, melted
• 5 ounces bittersweet chocolate or 5 ounces semisweet chocolate
• 1/2 cup unsalted butter (1 stick)
• 4 large eggs, at room temperature
• 1/4 cup cake flour
• 1 cup powdered sugar, plus some for decorating
• 1 cup raspberries (either fresh or frozen, unsweetened)
• 1/2 lemon, juice of
• 2 -4 tablespoons sugar (to taste)

Recipe

• 1 cooking instructions:.
• 2 for the chocolate cake:.
• 3 preheat oven to 350°f.
• 4 sift chocolate and cocoa together. brush ten 4-oz. ramekins with melted butter and dust with the cocoa-flour mixture.
• 5 melt the butter and the unsweetened chocolate together over a double boiler.
• 6 whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
• 7 fold the chocolate mixture into the eggs.
• 8 sift the cake flour and sugar together.
• 9 fold the flour-sugar mixture into the chocolate-egg mixture.
• 10 fill the ramekins about 3/4 full.
• 11 bake 8-10 minutes. the centers should be still runny, and the outside edges should be firm.(this can be done in advance and kept in the fridge up to two days.
• 12 unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of powdered sugar.
• 13 if reheating, just pop them into the microwave on low power for two or three 20 seconds blasts, until warm.
• 14 for the raspberry sauce:.
• 15 puree the raspberries and the lemon juice. blend in the sugar by tbsp, tasting after each addition, until the desired sweetness is attained.
• 16 strain thought a fine strainer, pressing with a rubber spatula to release the juices.