- Preheat your oven to 400°.
- Butter 6 ramekins or cupcake molds.
- Melt the chocolate and butter together in a double-boiler.
- Stir well, and remove from heat.
- Beat the eggs and sugar together until light and frothy.
- Gently stir in the flour, salt, then the chocolate-butter mix.
- Pour into the ramekins.
- Place in the freezer for 15 minutes or longer. These cakes can be made in advance and kept frozen for several weeks, just wrap them well to protect them from contamination.
- Place cakes in the oven, and lower the oven thermostat to 350°.
- Bake at 350° for 12 to 14 minutes. (If completely frozen, place on the counter for 1 hour before baking, or increase baking time by about 5 minutes.) You want the edges of the cakes to be set but the centers to remain like a warm fudge.
- Allow to cool for 5 minutes, sprinkle top with powdered sugar, decorate with a blackberry, and serve with raspberry coulis.
This versatile sauce can also be used on ice cream as well as roasted meats.
- 1 pint raspberries
- ¼ cup water
- 2 cups sugar
- Place the raspberries, sugar, and water in a saucepan and bring to a boil.
- Reduce to a simmer and cook for 5 minutes.
- Force the coulis through a fine-meshed sieve, using a wooden spoon.
- Makes about 2 cups. Keep refrigerated.
Wines to Pair: This Dessert deserves nothing less than a Port Wine or a Warm Mug of Cappuccino.
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