CHOCOLATE INDULGENCE
Steps:
- Preheat the oven to 400F. Have ready four 1/2-cup ramekins, muffin molds, or disposable aluminum cups. If they are not nonstick, lightly coat them with nonstick baking spray. Arrange the ramekins on a rimmed baking sheet. In the top half of a double boiler, combine the chocolate, butter, and sugar. Place over (not touching) barely simmering water in the bottom pan and heat, stirring constantly with a wooden spoon, until melted, fully blended, and smooth. Add the eggs one at a time, whisking well after each addition. Remove from the heat and add the flour, stirring just to combine.
- Divide the batter evenly among the ramekins, and place the baking sheet in the oven. Bake for 12 minutes, or until just set, slightly cracked on top, and gooey in the interior. Do not over-bake, or the cakes will be too firm. Remove from the oven and let stand for about 5 minutes.
- Pool about 2 tablespoons of the warm sauce in the center of each dessert plate. Invert a ramekin over each pool of sauce, tapping it gently with your fingers to unmold the warm cake. Sprinkle each plate with an equal amount of the raspberries and serve immediately.
CHOCOLATE INDULGENCE CAKE
This is the easiest, yet most impressive dessert I have come across. It is so beautiful by the end that you almost don't want to cut it...until you taste a slice! I substituted Semi-Sweet chocolate for the Bittersweet, and it tasted just as good. Also, I had to bake this an extra 5 or 10 minutes.
Provided by pheebess
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
- Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended.
- Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan.
- Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack.
- To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.
Nutrition Facts : Calories 209.7, Fat 13.2, SaturatedFat 7.8, Cholesterol 101, Sodium 105.2, Carbohydrate 20.8, Fiber 0.1, Sugar 16.8, Protein 2.8
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