Serves 6 or 2 gluttons
- Preheat oven to 350.
- Butter and flour six, 8oz. ramekins.
- Place 12 oz. of coursely chopped bittersweet chocolate in a double boiler. If you don't have one, use a pot placed inside a shallow pan of simmering water. Don't be cheap, use good chocolate. Stir until completely melted. Put aside to cool to room temperature.
- In a large bowl, beat with an electric mixer, 1 cup of sugar,1/2 cup all-purpose or pastry flour and 6 large eggs for about 3 minutes or until thick and fluffy.
- Gently stir in the melted chocolate.
- Pour into the ramekins until about 2/3 full
- bake for about 15 minutes or until puffy and surface is cracked.
- Run a sharp thin knife around the ramekins edge and invert onto individual dessert plates.
- Serve warm with fresh berries and a scoop of vanilla ice cream. Sprinkle icing sugar and garnish with fresh sprig of mint.
- Optional; serve with Raspberry Sauce as pictured
- Prepare sauce first so it has a chance to cool.
- In a small saucepan heat 4 cups fresh or frozen raspberries and 1/2 cup sugar until boiling and sugar dissolves. Add 1 tsp. lemon or more to taste. Cool.
- Place half in a food processor and puree. Add other half if you like it all pureed. I like some berries more intact. Keep in fridge until serving time. Enjoy!
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