Chocolate Molten Cakes with Raspberry Sauce

This by far was the best dessert (besides cheesecake of course) that has been invented. If you are a serious chocolate person, than this dessert is for you. It is eaten warm so that the chocolate center oozes out and pair that up with my Raspberry Sauce or some vanilla ice cream and this is a dessert sure to please any sweet tooth.



Chocolate Molten Cakes with Raspberry Sauce

6 oz chocolate chips (about 2/3 cup)
3/4 stick of butter (6 Tbsp)
1/4 cup unsweetened cocoa
4 egg whites
1/8 tsp cream of tarter
2 Tbsp sugar
Raspberry Sauce (recipe follows cake directions)

Preheat oven to 400 degrees. Melt the chocolate and butter together and stir frequently on the stove. Or microwave in 30 second intervals until all melted and then stir together until smooth. Once chocolate and butter are smooth, sift in the cocoa until smooth.

In a different bowl, mix together the egg whites and cream of tarter on medium speed for about 3 minutes; this should make small peaks. Then add sugar and beat on high until the peaks are stiff. Fold 1/4 of the egg whites into chocolate at a time until all has been added. Be careful not to over stir the mixture.

Butter and sugar the baking dishes (ramekins work best for me). Bake for 7-10 minutes. It will be slightly soft in the middle and the cake will have risen however, once you take it out it will fall a little. When the cake has come away from the edges, flip over onto small serving plate. The cake should be done on the outside, yet still gooey in the middle. Serve hot with a dollop of whipped cream and raspberry sauce.

Raspberry Sauce:
1 cup fresh or frozen raspberries
1/4 cup sugar
1 Tsp orange juice

Puree in a blender until all are combined. Spoon over favorite desserts. Store in the refrigerator.

Other Serving Suggestions:
- Serve warm with vanilla ice cream
- Serve warm drizzled with caramel sauce and whipped cream or ice cream
- Dust with powdered sugar and serve hot