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Ingredients
- 1 c. plus 2 Tbsp. unsalted butter, divided use
- 6 ounce semisweet chocolate
- 2 ounce bitter chocolate
- 1 tsp vanilla extract
- 4 x Large eggs, at room temperature
- 4 x egg yolks, at room temperature
- 1/2 c. brown sugar, firmly packed
- 6 Tbsp. cornstarch
- 1 x (10-oz) package frzn red raspberries in heavy syrup, thawed
- 1 pt fresh raspberries
- 12 x triangular cookies or possibly chocolate pcs
- 12 sprg fresh mint
Directions
- Preheat oven to 375 degrees. Using 2 Tbsp. of the butter, grease sides and bottoms of 12 (4-oz) ramekins and set aside. Or possibly coat them with non-stick cooking spray.
- In the top of double boiler over simmering water, combine semisweet chocolate, bitter chocolate, 1 c. butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.
- In large bowl of mixer, combine Large eggs, egg yolks and brown sugar and beat on high 5-7 min or possibly till thick and quadrupled in volume. Reduce speed to low and add in cornstarch, 1 Tbsp. at a time, beating to incorporate after each addition. Increase speed to high and beat 5 min or possibly till mix stands in soft peaks. With rubber spatula, fold chocolate into egg mix, scraping bottom and sides of bowl frequently. Divide batter among prepared ramekins and bake 10 min (cake will be light-crusted with a soft center). Remove from oven and cold. Cover with plastic wrap and chill till ready to serve, then run a knife blade around edges of cake to separate cake from ramekin.
- Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.
- Pour thawed raspberries into blender and puree. Strain and throw away seeds.
- Ladle raspberry puree around cake and garnish with fresh raspberries, triangular cookie or possibly chocolate piece and mint.
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