Signature Recipes

Molten Mint Chocolate Cake
with Raspberry and Chocolate Sauce

By Chef Mary Beth Lawton Johnson, CEPC, CCC
Executive Chef, Yacht Rebecca

5 eggs 5 egg yolks ½ cup sugar 1 tablespoon of mint extract 10 ounces of bitter sweet chocolate 2 sticks of unsalted butter, softened ½ cup all purpose flour Raspberry Sauce Chocolate Sauce Confectioners Sugar for Dusting Preheat oven to 350 F.

Melt the chocolate, mint extract and butter in a bowl set over a pan of simmering water. Beat the eggs, yolks and sugar until pale. Slowly temper the eggs with the chocolate mixture. Combine the chocolate and egg mixture. Fold in flour. Grease six molds with non stick cooking spray. Pour batter into molds. Bake for 10 minutes until center domes. Remove from oven, unmold and serve with fresh mint, raspberry sauce, chocolate sauce and dust with confectioners’ sugar.

I would suggest purchasing the sauces already made. They are usually the right consistency and the cook doesn’t have to worry about straining the raspberry sauce. Any gourmet market would carry fruit sauces or coulis. (To read  article about Chef Johnson, click here.)

Edited by Patricia D. Sherman