 | | | Debbie Merriam, Olives’ first baker, and Todd came up with this one together. It’s never, ever been off the menu, and it never will be. | Serves 6:
| Ingredients for Chocolate Cake:
2 tablespoons unsalted butter, for preparing ramekins
2 tablespoons all-purpose flour, for preparing ramekins
12 ounces bittersweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter
1 cup sugar
1/2 cup all-purpose flour
6 large eggs
| Ingredients for Raspberry Sauce :
4 cups fresh or frozen raspberries
1/2 cup sugar
1 to 3 teaspoons fresh lemon juice
| | Instructions for Chocolate Cake:
• Preheat the oven to 350 degrees. Generously butter and flour six 8-ounce ramekins.
• Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.
• Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture.
• Pour the batter into the prepared ramekins, filling them two-thirds to three quarters of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold.
Instructions for Raspberry Sauce:
• Place the raspberries and sugar in a small saucepan and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool.
• Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.
To finish and assemble: :
• Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside.
Garnish with confectioners’ sugar and sprigs of fresh mint.
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