Morton’s Legendary Hot Chocolate Cake
1 1/1 cups unsalted butter, at room temperature,plus more for the soufflé cups
Granulated sugar
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
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Preheat the oven to 350°F. Generously butter six 6-ounce soufflé cups and sprinkle each with granulated sugar. Tap out the excess sugar.
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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
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 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.