FALLING CHOCOLATE CAKE WITH RASPBERRY SAUCE

2 tablespoons unsalted butter, for preparing ramekins
2 tablespoons all-purpose flour, for preparing ramekins
12 ounces bittersweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter
1 cup sugar
1/2 cup all-purpose flour
6 large eggs
FOR SERVING:
Raspberry Sauce, chilled (recipe follows)
4 cups vanilla ice cream
2 tablespoons confectioners' sugar, for garnish
6 fresh mint sprigs, for garnish

Preheat the oven to 350 degrees F. Generously butter and flour six 8-ounce ramekins.

Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.

Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture.

Pour the batter into the prepared ramekins, filling them two-thirds to three-quarters of the way up the sides.

Bake until they begin to puff up, about 15 minutes.

TO SERVE:
This cake should be served with a scoop of vanilla ice cream and a puddle of chilled Raspberry Sauce. Garnish with the confectioners' sugar and sprigs of mint. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold.

Makes 6 servings

RASPBERRY SAUCE
Makes 3 cups

4 cups fresh or frozen raspberries
1/2 cup sugar
1 to 3 teaspoons fresh lemon juice

Place the raspberries and sugar in a small saucepan and bring to a boil, stirring, over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool.

Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

Source: The Olives Dessert Table by Todd English, Paige Retus and Sally Sampson