Mortons Legendary Hot Chocolate Cake Recipe

How to make it

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• Preheat the oven to 350F.
• Generously butter six 6-ounce souffle
• cups and sprinkle each with granulated sugar. Tap out the excess
• sugar.
• In the top of a double boiler set over barely simmering water,
• melt the butter and chocolate together. Remove the top of the
• double boiler pan from the heat.
• In the bowl of an electric mixer fitted with the whisk
• attachment and set on low speed, beat the egg yolks and eggs for
• about 2 minutes, or until light and smooth. With the mixer running,
• pour the melted chocolate into the bowl and mix for about 2 minutes
• longer.
• Put the confectioners' sugar and flour in a fine-mesh sieve and
• sprinkle into the chocolate mixture. With the mixer on medium
• speed, beat for 30 seconds, or until well mixed.
• Pour the batter into the prepared souffle cups, leaving about
• 1/4 inches of space below the rim. Set the souffle cups on a baking
• sheet and bake for 18 to 20 minutes, or until puffed and about 1
• inch higher than 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.