• 4servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup(s) bittersweet chocolate chips

  2. 1/2 cup(s) unsalted butter

  3. 1 teaspoon(s) vanilla extract

  4. 1 cup(s) powdered sugar , plus additional for garnish

  5. 1/4 teaspoon(s) salt

  6. 3 whole(s) eggs

  7. 6 tablespoon(s) all purpose flour

  8. 1 cup(s) vanilla bean ice cream, melted

  9. 1 to 2 tablespoon(s) raspberry flavored liqueur or syrup

  10. 1 container(s) fresh raspberries

  11. 4 sprig(s) fresh mint

Instructions Jump to Ingredients ↑

  1. Pre-heat oven 425°F. Butter 4 (6-ounce) custard cups; set on a baking sheet.

  2. Microwave chocolate and butter in a microwave safe bowl for 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. (This can also be done in a double boiler.) Stir in sugar, vanilla and salt. Whisk in eggs and then flour.

  3. Spoon batter into prepared cups. Bake 15 minutes or until sides are firm but centers are soft. Remove from oven; let stand 1 minute. Run a knife around rim of custard cups to loosen. Invert onto individual serving plates. Dust with powdered sugar.

  4. Blend melted ice cream and desired amount of raspberry liqueur or syrup; drizzle around cakes. Garnish with fresh mint and raspberries.


Send feedback