Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons Butter
  • 6 ounces Semisweet Chocolate
  • 2 ounces Bitter Chocolate
  • 1 cup Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 4 Eggs (at room temperature)
  • 4 Egg Yolks (at room temperature)
  • 1/2 cup Brown Sugar (firmly packed)
  • 6 tablespoons Corn Starch
  • 1 10- ounce package frozen Red Raspberries in heavy syrup (thawed)
  • 1 pint fresh Raspberries
  • 12 triangular Cookies or Chocolate Pieces
  • 12 sprigs fresh Mint (leaved picked)

Instruction

  • Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins, Set aside.
  • In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
  • When butter and chocolate are melted, stir to blend. Set aside.
  • In large bowl of mixer, combine eggs, egg yolks and brown sugar. Beat on high 5 - 7 minutes, or until thick and quadrupled in volume.
  • Reduce speed to low.
  • Add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
  • Increase speed to high. Beat 5 minutes or until mixture stands in soft peaks.
  • With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
  • Divide batter between prepared ramekins.
  • Bake in preheated 375°F oven 10 minutes (cake will be light crusted with a soft center).
  • Remove from oven and cool.
  • Cover with plastic wrap and refrigerate until ready to serve.
  • Pour thawed raspberries in blender and puree. Strain and discard seeds. Chill, covered, until ready to serve.
  • Run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.
  • Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.