Morton's legendary hot chocolate cake (visit site)

Molten Chocolate Cake, Chocolate Lava Cake, Chocolate Fondant Cake
Ingredients
6
Estimated cost: 6.97Euros€ (1.16€/serving)
Preparation
Preparation15 min
Cook time18 min
- 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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