Chocolate Lava Cakes with Raspberry Fudge Sauce - David Ebeling

Chocolate Lava Cakes with Raspberry Fudge Sauce - David Ebeling
Sauce
4 1/2 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3 tablespoons hot water
1/4 cup light corn syrup
1/3 cup raspberry liqueur, such as Chambord
Cakes
5 ounces bittersweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups confectioner's sugar
1/2 cup flour
Garnishes
Vanilla ice cream
Fresh raspberries for garnish
Mint sprigs for garnish
Powdered sugar for dusting
To make the sauce: Stir both chocolates in top of a double-boiler over lightly simmering water until melted. Add hot water, corn syrup and raspberry liqueur. Whisk until smooth. Remove from heat and let cool slightly before use. This sauce can be made a day ahead of time, refrigerated, then gently reheated before serving.
For the cakes: Preheat oven to 450 degrees. Butter six, six-ounce souffle or custard cups with rounded bottoms.
Stir chocolate and butter in heavy saucepan over low heat until melted. Cool slightly.
In large bowl whisk eggs and egg yolks until blended. Whisk in sugar, then chocolate mixture and flour. Pour batter into prepared cups, dividing equally. These can also be made one day ahead, covered and chilled until ready for use.
Set cups on a baking sheet and bake until sides are set, but center remains soft and jiggly; about 11 minutes or up to 15 minute for batter that was refrigerated.
Run a small knife around cakes to loosen and immediately turn cakes out onto individual serving plates. Spoon sauce around cakes, and place one scoop of ice cream next to each. Garnish with fresh raspberries and mint sprigs followed by a dusting of powdered sugar.
Serves six.
Nutrition values per serving: 782 calories, 44 g fat, 84 g carbohydrates, 5 g fiber, 10 g protein, 267 mg cholesterol, 60 mg sodium.

File: 'fd coy.rec3' in 'dpa'