Raspberry Sauce:

• 4 cups fresh or frozen raspberries
  
• 1/2 cup sugar

Chocolate cake:

• 2 tablespoons unsalted butter
  
• 2 tablespoons flour
  
• 12 ounces semisweet chocolate, coarsely chopped
  
• 1 cup unsalted butter
  
• 1 cup sugar
  
• 1/2 cup flour
  
• 6 eggs

Assembly:

• 4 cups vanilla ice cream
  
• 2 tablespoons confectioners' sugar
  
• 6 sprigs of mint

  • For the raspberry sauce, combine the raspberries and sugar in a small saucepan. Bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves. Remove from the heat to cool. Puree 1/2 of the sauce in a food processor fitted with a steel blade. Combine with the remaining sauce in a bowl and mix well. Chill, covered, in the refrigerator until cold.

    Preheat oven to 350 degrees.

    For the chocolate cake, generously butter and flour six 8-ounce ramekins. Heat the chocolate and 1 cup butter in a double boiler over simmering water until melted, stirring constantly. Remove from the heat to cool. Beat the sugar, 1/2 cup flour and eggs in a large mixing bowl for 5 minutes or until thick and fluffy. Gently beat in the cooled chocolate mixture. Put into the prepared ramekins, filling 2/3 to 3/4 full. Bake at 350 degrees for 15 minutes or until the cakes begin to puff up.

    To assemble and serve, run a knife around the edge of each ramekin to loosen the cake from the side. Invert the warm cakes onto serving plates. Surround each cake with raspberry sauce. Place a scoop of vanilla ice cream beside each cake. Garnish with confectioners' sugar and sprigs of fresh mint.

    Makes 6 servings.

    Rania Harris in "Heinz Field Cookbook"

    Thursday, September 04, 2003

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