Yield: 10 Servings
|1||Recipe Todd English's raspberry sauce (see recipe)|
|12 ounces||Chocolate; bittersweet, chopped|
|2||Sticks butter; unsalted|
|½ cup||Flour; all-purpose|
|Vanilla ice cream|
From: "steven.h.bergstein" <steven.h.bergstein@...> Date: 6 May 96 13:56:13
Recipe by: Todd English, Olives Preheat oven to 350. Butter 10½ cup ramekins.
Melt chocolate and butter in a double boiler, stirring. Cool mixture to room temperature.
Beat sugar and eggs with an electric mixer until well-combined. Add flour and beat until thick and creamy, about 3 minutes. Stir in chocolate mixture until well-combined and divide batter among ramekins.
Put ramekins on making sheet and bake in middle of oven until cake surfaces are cracked, about 15 minutes (centers will tremble slightly). Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle.
Run a thin knife around edges of ramekins and invert warm cakes onto dessert plates. Sprinkle cakes with confectioner's sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
Note: ULB (my brother, the Culinary Institute of America graduate) suggested using pastry, cake, walnut, or other nut flour in place of regular flour. Or a mixture (i.e. ¾ cake, ¼ nut flour).
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