50+ Friends Club Cookbook -- Cakes and Frostings -- Falling Chocolate Cake

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Falling Chocolate Cake

From the Kitchen of: Pepper
Source: Post-Gazette

Sauce:
4	cups	fresh or frozen raspberries
1/2	cup	granulated sugar

Place the raspberries and sugar in a small saucepan, and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Cool.
Place half of the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

Chocolate cake:
2	tablespoons	unsalted butter, for greasing ramekins
2	tablespoons	all-purpose flour, for dusting ramekins
12	ounces	semisweet chocolate, coarsely chopped
1	cup	unsalted butter
1	cup	granulated sugar
1/2	cup	all-purpose flour
6	large	eggs

Preheat 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 2/3 to 3/4 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.
Variation: Bake in an 8-inch round pan at 350 degrees for 30 minutes.

To Serve

4 cups vanilla ice cream

2 tbl. powdered sugar

6 mint sprigs

Serve each cake warm, surrounded by sauce, with a scoop of vanilla ice cream. Garnish with powdered sugar and sprigs of fresh mint.

Serves 8.