HOT CHOCOLATE CAKE
Morton's Copycat Recipe
1 1/2 cups unsalted butter, at room temperature, plus more for the souffle cup
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cup confectioners’ sugar
3/4 cup all purpose flour
18 fresh raspberries
6 scoops of vanilla ice cream
Preheat the oven to 350 degrees. Generously butter six 6 ounce souffle cups and sprinkle each with granulated sugar. Tap out the excess sugar.
In the top of a double broiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double broiler pan from the heat. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer. Put the confectioners’ sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim. Set the cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.