Chocolate-Raspberry Winter Wonderland

Name: Chocolate-Raspberry Winter Wonderland
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 serving(s)
Ingredients: 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)

Submitted by FLUFFSTER

"Such a nice dessert! It's one of those desserts where, after eating it you say "wow--that really hit the spot!" Great for any occasion! You will need 10 4-oz. ramekins."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 10

ingredients

For the ramekins
2 teaspoons cocoa
2 teaspoons flour
1 tablespoon unsalted butter, melted
For the Chocolate cake
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
For the raspberry sauce
1 cup raspberries (either fresh or frozen, unsweetened)
¹⁄₂ lemon, juice of
2 -4 tablespoons sugar (to taste)

directions

Cooking Instructions:
For the chocolate cake:
Preheat oven to 350°F.
Sift chocolate and cocoa together. Brush ten 4-oz. ramekins with melted butter and dust with the cocoa-flour mixture.
Melt the butter and the unsweetened chocolate together over a double boiler.
Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
Fold the chocolate mixture into the eggs.
Sift the cake flour and sugar together.
Fold the flour-sugar mixture into the chocolate-egg mixture.
Fill the ramekins about 3/4 full.
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.
Unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of powdered sugar.
If reheating, just pop them into the microwave on low power for two or three 20 seconds blasts, until warm.
For the raspberry sauce:
Puree the raspberries and the lemon juice. Blend in the sugar by Tbsp, tasting after each addition, until the desired sweetness is attained.
Strain thought a fine strainer, pressing with a rubber spatula to release the juices.

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RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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