Chocolate Gourmandize with Raspberry Coulis

Chocolate Gourmandize with Raspberry Coulis

This is a delicate chocolate cake with a decadent lava interior. We think Chocolate Gourmandize is divine with a fresh raspberry sauce and a scoop of vanilla ice cream; it’s also really good served as-is. Credit for this recipe goes to Bart Ortiz, a North Carolina culinary powerhouse, and Wood Stone test kitchen visitor.

Ingredients

• 4 oz. quality dark or semi-sweet chocolate
• 4 T butter
• 3 eggs
• 1/4 C all-purpose flour, sifted
• 2/3 C granulated sugar
• Raspberry Coulis (see below)

Preparation

1. Oven Temperature: 550-570 degrees
2. In a small bowl, melt the butter and chocolate just inside the doorway of the oven.
3. In a separate bowl, beat the eggs.
4. Add the flour and sugar to the eggs and mix until fully incorporated.
5. Slowly fold the melted chocolate and butter into the flour mixture.
6. Pour 3-4 ounces of the mixture into greased and floured 6-ounce oven-safe ceramic dishes, and place just inside the doorway, away from the flame. Bake for approximately 8 minutes, or until the mixture peaks and begins to pull away from the sides. You want it to still have some wiggle. If the mixture sets completely, it is overdone.
7. Remove from the oven and allow to cool slightly. The dessert is extremely hot inside.
8. Turn the ramekin over onto a serving plate; the cake should release easily. Garnish the dessert with Raspberry Coulis, ice cream, or whipped cream.

Raspberry Coulis for Chocolate Gourmandize

Serves 4 – Spoon this simple sauce onto a plate with our Chocolate Gourmandize for a wonderful color and flavor accent.

Ingredients

• 1 Pint raspberries
• 2 T port
• 1 T granulated sugar

Preparation

1. Oven Temperature: 550-570 degrees
2. Put raspberries and port in a small sauté pan, sprinkle with sugar and place in the oven until softened, about 2 minutes
3. Mash mixture with a fork and press through a strainer to remove seeds