Hot Chocolate Cake

Chef Kiebler does things the Morton’s way

Serves six.

1 1/2 cups unsalted butter, at room temperature, plus more to grease 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
3/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

Preheat the oven to 350 degrees.

Generously butter six soufflé cups and sprinkle each with granulated sugar. Tap out excess sugar.

Melt the butter and chocolate together in the top of a double boiler, with barely simmering water in the bottom. Remove the boiler from the heat.

In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, or with a hand-held beater, beat the egg yolks and eggs for about two minutes, or until light and smooth.

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

Put the confectioners’ sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer set on medium speed, beat for 30 seconds or until well mixed.

Pour the batter into the prepared soufflé cups, leaving about 1/4 of an inch 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 above 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.

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