Morton'S Legendary Hot Chocolate Cake

1. 1

   Preheat oven to 350.

2. 2

   Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.

3. 3

   Tap out the excess sugar.

4. 4

   In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.

5. 5

   Remove the top of the double boiler pan from the heat.

6. 6

   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.

7. 7

   With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.

8. 8

   Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.

9. 9

   With the mixer on medium speed, beat for 30 seconds, or until well mixed.

10. 10

    Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.

11. 11

    Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.

12. 12

    The centers will be soft but not sticky.

13. 13

    Remove the cakes from the oven and immediately invert each onto a serving plate.

14. 14

    Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.