Morton's legendary hot chocolate cake (visit site)

Ingredients

• 1 1/2 cups unsalted butter, at room temperature, plus more for the souffle cups
• Granulated sugar
• 12 ounces bittersweet or semisweet chocolate, coarsely chopped
• 8 large egg yolks, plus 7 large eggs
• 1 1/2 cups confectioners' sugar
• 3/4 cup all-purpose flour
• 18 fresh raspberries
• 6 scoops vanilla ice cream

Preparation

• Preheat the oven to 350 degrees. Generously butter six 6-ounce souffle cups (or ramekins) and sprinkle each with granulated sugar. Tap out the excess sugar.
  
  In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
• In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
• Put the confectioners' sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
• Pour the batter into the prepared souffle cups, leaving about 1/4" of space below the rim. Set the souffle cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1" higher than the rim. The centers will be soft but not sticky.
• Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

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