Falling Chocolate Cake with Raspberry Sauce

Debbie Merriam, Olives’ first baker, and Todd came up with this one together. It’s never, ever been off the menu, and it never will be.

Serves 6:
Ingredients for Chocolate Cake:

2 tablespoons unsalted butter, for preparing ramekins
2 tablespoons all-purpose flour, for preparing ramekins
12 ounces bittersweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter
1 cup sugar
1/2 cup all-purpose flour
6 large eggs

Ingredients for Raspberry Sauce :

4 cups fresh or frozen raspberries
1/2 cup sugar
1 to 3 teaspoons fresh lemon juice

Instructions for Chocolate Cake:

Preheat the oven to 350 degrees. Generously butter and flour six 8-ounce ramekins.

Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.

Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture.

Pour the batter into the prepared ramekins, filling them two-thirds to three quarters of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold.

Instructions for Raspberry Sauce: Place the raspberries and sugar in a small saucepan and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool.

Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

To finish and assemble: Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with confectioners’ sugar and sprigs of fresh mint.

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