Chocolate Raspberry Fallen Souffle Cake
Ingredients
- 8 ounces high-quality semisweet chocolate finely chopped, divided
- 1 cup 2 sticks unsalted butter
- ¾ cup granulated sugar
- ½ cup natural cocoa powder
- 3 large eggs lightly beaten
- ¼ cup semisweet chocolate morsels
- 1 t vanilla extract
- ½ cup fresh raspberries
Instructions
- Position a rack in center of oven and preheat oven to 300°. Grease four 6-ounce ramekins or oven-safe serving dishes.
- In top of double boiler, over barely simmering water, melt half of chopped semisweet chocolate with butter, stirring occasionally until smooth. Remove from heat and stir in sugar, cocoa powder, eggs, chocolate morsels, and vanilla. Gently fold in raspberries. Fill ramekins 2/3 full. Sprinkle remaining semisweet chocolate onto each cake, dividing it evenly.
- Bake for 15 to 20 minutes until top is just set (center of cakes should remain loose). Serve immediately with vanilla ice cream.