This is my whole family’s dessert of choice by far! I adapted it from a Nigella Lawson recipe. In some cases I know it is essential to use the proper ratios of ingredients (especially when it comes to baking) but in general I’m not one for following instructions verbatim. It’s not because I think I can do a better job but mostly because I follow my inclinations to do things a certain way and I go with what is available to me without having to run to the shop. I have been making food in my kitchen for a number of years (too many to count!) and have learned a great deal about what will work and what won’t. I don’t need to consult a book to know if it is OK to substitute rosemary for sage in a lamb dish or add more water, or add a 1/2 cup of wine if I feel like it or use bittersweet chocolate instead of unsweetened chocolate and sugar…….Generally speaking things don’t go badly and at this point I feel pretty confident about winging most everything! That’s not to say that I don’t read cookbooks voraciously and have tons of magazines on the same subject. I read cookbooks like novels – cover to cover! I love the ones with lots of writing and truly admire people like Hugh Fearnley-Whittingstall (a mouthful, I know) who raise and kill their own animals. Also, it’s not like these people don’t do what I do….sit in bed reading cookbooks, trying recipes and tweaking them and hey presto – it becomes part of their repertoire! All this rambling leads me to this recipe which I tweaked to suit myself.
Preheat oven 400*
You will need: 1 stick butter (40z), 4 oz chocolate (i use 60 or 70% ), 1/2 cup fine sugar, 3 tb unbleached all-purpose flour, 3/4 cup 60% chocolate chips (I use Ghiradelli), 2 eggs, 20 or more raspberries (1/2 dry pint).
Melt butter with the 4 oz of chocolate on pan until melted. Take off heat and set aside.
In a big bowl crack in eggs and add sugar. Beat well with a whisk (I use a manual whisk and it works fine – I hate taking out equipment for little jobs like this).
Add flour and whisk into sugar and egg mixture. Scrape the melted chocolate and butter into the bowl with a spatula and whisk into bowl. Add the chocolate chips and mix in with a wooden spoon or spatula (the whisk is a bad choice for this as the chips get caught in the wires!).
The amount of dishes you use depends on how many people you have to serve. I try to stretch this batch to feed six. It’s not the kind of thing you need a lot of to get your fix. Put little ramekins or small oven proof bowls on a cookie sheet or baking tray and butter each one (I do this with my fingers with soft butter). Add about 1/2 of the mixture to each dish. Add 3 to 4 raspberries and cover with the rest of the chocolate mixture.
It doesn’t matter if they are not completely covered. Clean off sides of dish if it is messy ( I never do, adds to the charm) and bake in oven for about 16 to 17 minutes. If you divide this between 4 dishes increase cooking time by about 2 minutes. I like it to look slightly gooey in the center.
Leave them to cool on a wire rack and serve while still warm. I put them into the oven right when dinner is served as it takes them about 45 minutes to get to the right temperature.