Tuesday, June 10, 2008

Molten Chocolate Cake

Another one from Martha. This Molten Chocolate Cake recipe it fast and easy and the portion is perfect for us.  It makes two cakes in no time.  If you love chocolate, this just hits the spot.  It's not too rich the size is just right to not over-indulge.

The raspberry sauce I added.  I enjoy my sweets with fruit.  It cuts the balances out the sweetness with a little tart and raspberry flavour marry so well with chocolate.  It's easy to make raspberry sauce.  Just put a 1/2 pint of raspberries in a small sauce pan with some water and sugar.  Bring to a boil and simmer until the raspberries are soft and broken down.  Then pour sauce through a strainer to remove seeds.  As a garnish, I had some blackberries.  The blackberries contrast so well against the red of the sauce.

- simmering raspberry sauce -

- cakes just out of the oven -
(rice bowls were used, I didn't have any ramekins)

- cake unmolded -

- another view of unmolded cake -

- finished presentation -

- mmmm so good -

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