Chocolate Indulgence Cake

1 cup bittersweet chocolate (you may also use semi-sweet)
6 Tablespoons unsalted butter
1/2 cup sugar
2 eggs
1/2 flour
chocolate sauce
fresh raspberries
Heat oven to 400 degrees.
Put the chocolate, butter, and sugar in the top of a double boiler and heat just until melted. (I do this in the microwave and it's worked fine. Heat it for about half a minute, stir. Heat a bit more, chocolate should still look lumpy. Stir until it's all melted.) Add eggs and whisk until blended. Mix in flour.
Lightly grease small molds, ramikins or muffin cups. I've used the disposable aluminum muffin cups and they've worked well. I didn't need to grease them either. (Luckily for me, since I forgot to do it the first time I tried the recipe.) Pour batter into the molds. You will need about 4 4-ounce molds. Because the dessert is very rich, you can use smaller molds and make more of them and still have a nice dessert.
Place the molds on a baking sheet. Bake for 10 - 12 minutes. Do not over bake.
Invert molds on individual serving plates. Drizzle with chocolate sauce and top with fresh raspberries. Serve immediately.

Home | Mom's Recipes | Kids' Kitchen | Companies | TV | Magazines | Newspapers | Radio | Crafts | Links | Weblog | Site Map | Search Directory