INGREDIENTS

INSTRUCTIONS

From: "steven.h.bergstein"  <steven.h.bergstein@ac.com>  Date: 6 May 96
13:56:13  Recipe by: Todd English, Olives  Preheat oven to 350.  
Butter 10 1/2 cup ramekins.  Melt chocolate and butter in a double
boiler, stirring.  Cool mixture  to room temperature.  Beat sugar and
eggs with an electric mixer until well-combined.  Add  flour and beat
until thick and creamy, about 3 minutes.  Stir in  chocolate mixture
until well-combined and divide batter among  ramekins.  Put ramekins on
making sheet and bake in middle of oven until cake  surfaces are
cracked, about 15 minutes (centers will tremble  slightly). Cool cakes
in ramekins on a rack for 5 to 10 minutes, or  until cool enough to
handle.  Run a thin knife around edges of ramekins and invert warm
cakes onto  dessert plates. Sprinkle cakes with confectioner's sugar
and garnish  with mint. Serve cakes with ice cream and raspberry sauce.
Note:  ULB (my brother, the Culinary Institute of America graduate)
suggested using pastry, cake, walnut, or other nut flour in place of
regular flour. Or a mixture (i.e. 3/4 cake, 1/4 nut flour).
MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES LIST SERVER  MC-RECIPE
DIGEST V1 #73  From the MasterCook recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

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