INGREDIENTS:Raspberry Sauce:
2 pints fresh raspberries
½ cup sugar
¼ cup water
Valrhona Warm Chocolate Cake:
½ pound Valrhona Chocolate
½ pound unsalted butter
4 whole eggs
4 egg yolks
½ cup sugar
½ cup sifted cake flour
½ cup confectioners’ sugar
1 pint fresh strawberries, moderately sliced
1 pint homemade vanilla ice cream (store-bought ice cream is also acceptable) DIRECTIONS:For Raspberry Sauce: In a saucepan over medium heat, bring the raspberries, water and sugar to a light boil. Simmer for 10 minutes. Remove from heat and puree with a hand blender. Strain mixture, using a fine mesh strainer. The mixture should be thick enough to coat the back of a spoon. Serve as an accompaniment to chocolate cake.
For Cake: Over medium heat, melt the chocolate and butter. Whisk constantly until ingredients are well combined. In an electric mixer on medium-high setting, beat the eggs, egg yolks and sugar for 12 minutes. Mixture will be pale and fluffy. Fold the sifted cake flour into egg mixture. After flour is completely folded in, whisk in the chocolate and butter mixture until all ingredients are well combined to form a batter.
Using non-stick spray, coat 7 four-ounce individual aluminum foil ramekins. Scoop cake batter into ramekins, filling each one to the top. Bake for 8 minutes, 40 seconds in a 370°F convection oven. If you do not have a convection oven, bake in a regular oven for 9 minutes at 420°F. After baking the cakes, turn each one upside down on a plate and remove from the ramekins. Lightly dust the top of each cake with confectioners’ sugar, using a fine mesh sugar shaker. Serve with one scoop of vanilla ice cream, fresh strawberries and a small amount of raspberry sauce. SERVINGS:7 servings From:Chef/owner Dominique Filoni, Savona Restaurant, Gulph Mills, Pa. PHOTO CREDIT:Photo Credit: SAVONA