Morton’s Legendary Hot Chocolate Cake
1 1/1 cups unsalted butter, at room temperature,plus more for the soufflé cups
12 ounces bittersweet or semisweet chocolate,coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners’ sugar
1/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream
Preheat the oven to 350°F. Generously butter six 6-ounce soufflé cups and sprinkle each with granulated sugar. Tap out the excess sugar.
In the top of a double boiler set over barely simmering water, melt the
butter and chocolate together. Remove the top of the double boiler pan from
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 soufflé cups, leaving about 1/4 inches
of space below the rim. Set the soufflé 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.