Dining with Dan Dessert; Molten Chocolate Cakes with Raspberries and Vanilla Bean Ice Cream

Ahh, the ever wonderful dessert of all desserts. This is our favorite dessert that we first got hooked on in a restaurant in Paris. They (my mom and Dan) had a horrible time, it was their first time there. The weather was miserable, Dan had a Migraine, and my mom was cold, soggy, and hated the insanely small hotel room, but we had a spectacular dinner and an even mo betta dessert! I was later able to get them both back to Paris where they both had a super time and perhaps they only went to have another round of Molten Cakes. The truth of that statement will never be reveled by the two in question, but love for Paris will always be in our hearts. All three of us are still on the hunt for the perfect recipe and perfect production of these rich and decadent little ramekins of chocolate love so that we may rekindle the fading memories of a cold, rainy, cramped chocolate scented Paris evening. Sometimes chocolate is the only answer.

We happened to over cook these, but they were still rich and moist sans lava. We tried them again the next night and they were perfect! Once you see the crack on the top of the cake, get them out of the oven quick to ensure your full lava cake experience.

This recipe makes two cakes in 3/4 cup ramekins.

1 16 oz bag frozen raspberries (we used fresh, you can also use cherries)

3/4 cup sugar

1/4 cup Brandy (if you use cherries, try Kirsch)

1/4 teaspoon ground cinnamon

2 TB unsweetened cocoa powder

2 oz bittersweet (not sweetened) or semisweet chocolate, chopped (we used bittersweet)

1/4 cup (1/2 stick) unsalted butter, cut into small pieces

2 large egg yolks

1 large egg

2 teaspoons all purpose flour

fresh mint

Vanilla Ice Cream

1. Preheat oven to 350F.

2. Combine raspberries with juices (if using frozen), 1/2 cup sugar, Brandy,, and cinnamon in heavy saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Strain mixture to remove seeds of raspberries, set aside.

3. Butter 2 3/4 cup ramekins and dust with cocoa powder.

4. Whisk cocoas and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy saucepan over low heat or double boiler until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg, then the flour. Divide batter between prepared ramekins.

5. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes our with some wet batter attached, about 22 minutes. (my oven took only 14 minutes)

6. Warm strained sauce over low heat.

7. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Serve with Ice Cream, mint sprig, and reserved fresh raspberries.

Buon Appetito!