*  Exported from  MasterCook  *
 
                Falling Chocolate Cake with Raspberry Sauce
 
 Recipe By     : Todd English, Olives
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      recipe        todd english’s raspberry
                         sauce  (see below
   12      ounces        chocolate, bittersweet -- chopped
    2      sticks        butter, unsalted
    1      cup           sugar
    6      large         eggs
      1/2  cup           flour, all-purpose
                         confectioner’s sugar
                         mint leaves
                         vanilla ice cream
 
 Preheat oven to 350.   Butter 10 1/2 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. 3/4 cake, 1/4 nut flour).
 
 
                    
 
 
 
 
 
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 NOTES : Published in Gourmet, February 1995 in “You Asked For It”

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