Molten Chocolate-Raspberry Cakes
| Molten Chocolate-Raspberry Cakes 8 ounces bittersweet chocolate (semisweet will work) 6 T unsalted butter ¼ cup strained raspberry puree 3 T plus 2 t sugar 2 T unsweetened cocoa powder 2 large eggs 1 large egg white 1/8 t cream of tartar Powdered sugar for dusting Raspberries for garnish Six 6oz custard cups or ramekins Sugar for the cups Put a pie plate or cake pan in the freezer to chill. Liberally butter the insides of the custard cups, sprinkle with sugar, and tap out the excess. Melt the chocolate and butter in a medium heatproof bowl in a wide skillet of barely simmering water, stirring frequently until smooth. Remove the bowl from the skillet. Transfer 5 tablespoons of the chocolate mixture to a small bowl and set aside the remaining chocolate. Add the raspberry puree and 2 teaspoons of the sugar to the 5 tablespoons chocolate and stir to blend. Scrape the raspberry mixture into a puddle on the chilled pie plate and place in the freezer for 10 minutes or so till firm. When the raspberry mixture is firm enough to hold a shape, use a teaspoon to form it into 6 truffles. Return truffles to the freezer. Rewarm the remaining chocolate mixture in the skillet of water over low heat until warm to the touch. Remove from the heat and whisk in the cocoa and egg yolks. In a dry medium bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form when the beaters are lifted. Gradually beat in the remaining 3 tablespoons sugar and continue beating until the whites are stiff and glossy but not dry. Fold about one-quarter of the egg whites into the batter. Scrape the remaining whites into the bowl and fold until blended. Using half of the batter, fill each cup about half-full. Press a truffle about halfway into the batter in the center of each cup. Top with remaining batter and level the tops; make sure the truffles are completely covered by batter. Cover the cups with plastic warp and refrigerate for at least 3 hours or up to 3 days. Position a rack in the lower third of the oven and preheat to 400 degrees. Twenty minutes before you want to serve the cakes, remove the plastic wrap and place the cups on a cookie sheet. Bake 12 to 14 minutes, until the cakes are puffed and the truffles are melted, a toothpick inserted in the center of each should meet no resistance and the chocolate on the toothpick should feel warm rather than cool when you touch it to your lip. Let the cakes cool about 3 minutes. Run a knife around the sides of each cup. Holding each cup with a potholder, insert the cakes onto serving plates. Garnishes with a few raspberries, if desired, and using a fine-mesh sieve, sift a light dusting of powdered sugar over all. Serve immediately. |
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