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Softhearted Chocolate Cakes
1 cup unsalted butter, cut into pieces (1/2 pound)
8 ounces bittersweet chocolate, chopped or 1 1/3 cups semisweet chocolate pieces
4 egg yolks
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1/8 teaspoon salt
Whipped cream (optional)
Raspberry Sauce (recipe follows, optional) and/or fresh raspberries
Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.
In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring occasionally. Remove bowl from the simmering…
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