OT-Flourless Raspberry Chocolate Cake

Here is the dessert I made for our Valentines Dinner. Very rich but oh so decandantly good.

1/3 C butter 2 1oz squares bittersweet chocolate 2 1oz squares unsweetened chocolate 4 T seedless red raspberry jam 2 T orange zest 2 large eggs 1/3 C sugar

Oven at 350. Lightly grease four ramekins (the small ones). Line the bottom with parchment paper (be sure to do this, experience speaking).

Combine chocolates and butter. Microwave on high, in 30-second intervals, stirring between each, until melted. Add jam and zest. Stir to combine and allow mixture to cool slightly.

In another bowl, combine eggs and sugar. Whisk egg mixture into coooled chocolate mixture. Pour batter into ramekins. Place ramekins in a roasting pan. Fill pan with water until it reachers halfway up the outside of the ramekins. Cover pan with alumninum foil, sealing well on all edges. Bak for 1 hour.

Remove pan from oven, and allow cakes to cool in water for 15 minutes. Remove ramekisn from pan and allow to cool. Chill cakes for 4 hours or overnight.

Sauce

3 T seedless raspberry jam 1/4 C orange juice

Combine and microwave on high for 30-90 seconds. Mix well.

Pour some sauce on a dessert plate. Place a cake removed from a ramekin on the sauce to the side of the plate. Add a scoop of vanilla ice cream and garnish with mint leaves.

Enjoy everyone!

Steven Alaska