Shelly's Recipe

MOLTEN CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE

Category: Cakes

1/2 cup unsalted butter plus 2 tbsp for greasing ramekins
6 oz bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch Salt and pepper, to taste
2 tbsp flour plus 2 tbsp for dusting ramekins
1 pint fresh raspberries, for garnish

Caramel sauce
1/2 cup sugar
1/2 cup 35% cream
2 tbsp brandy

Preheat oven to 400. Butter and lightly flour 6 (6 oz) ramekins. Tap off excess flour. Set on a baking sheet.

In a double boiler, over simmering water, melt butter and chocolate. Whisk until smooth. In a medium heatproof bowl, beat eggs, yolks, sugar and salt until pale yellow and light. Quick fold the melted chocolate into the eggs. Fold in flour. Spoon about 1/3 cup batter into each ramekin. Bake for 10-12 minutes or until the sides of the cake are set and the centers are still soft. Let the cakes cool in the ramekins for 1 minute and then invert them onto dessert plates. Let ramekins stand for 10 seconds before lifting them off the cakes. Serve immediately with the caramel sauce and berries.

Caramel sauce: Heat sugar, over low heat, for about 7 minutes or until it turns an amber color. Remove the saucepan from the heat and, slowly add the cream and brandy. (Be careful because it will splatter.) Return to heat, stirring frequently, until all sugar melts. Set aside until serving. Mixture thickens as it cools.