This is my favorite dessert. It is super-simple to make, has few ingredients (all of which are easy to come by) and is tasty for days after it's prepared. Bonus: if you are mindful what chocolate you buy, they are Gluten-Free!
Ingredients:
8 oz bittersweet (dark) or semisweet chocolate, coarsely chopped
14 tablespoons (1 3/4 sticks) unsalted butter, diced
2 tablespoons seedless raspberry preserves
4 large eggs
1/4 cup sugar
1 tablespoon vanilla extract
fresh raspberries
vanilla ice cream
Preparation:
Preheat oven to 325 degrees. Butter six 3/4 cup souffle dishes or custard cups. Arrange dishes on a baking sheet. Mix chocolate, butter and preserves in a saucepan. Stir over low heat until chocolate melts. Remove from heat; cool to lukewarm, stirring often, about 10 minutes.
Whisk eggs, sugar and vanilla in large bowl to blend well, about 1 minute. Gradually whisk in chocolate mixture. Divide batter among prepared dishes. Bake cakes until tester inserted into center comes out with some moist batter still attached, about 20 minutes. Let cool 30 minutes (centers may fall). Serve cakes warm or at room temperature with fresh raspberries on top and ice cream on the side.
Notes:
I've made these without complication by omitting the cooling of the chocolate and the stovetop rest period at the end. (So delicious- we couldn't wait!) Makes 6 servings.
Bon Appetit, November 2004
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