Tortino di Ciocolata
Warm Chocolate Cake
 

6 four-ounce ramekins

• 3 ounces unsalted butter plus more to butter molds
• 1 1/2 tablespoons all-purpose flour (15 g) plus 2 tablespoons to dust molds
• 5 ounces good -quality chocolate, such as Callebaut, Valrhona, or Ghiradelli (look for 75% Cocoa), broken in small chunks
• 2 tablespoons rum
• 3 large eggs, separated
• 1/4 cup sugar
• Confectioner’s sugar for dusting
• 6 raspberries

Lightly grease 6 4-ounce ramekins or souffle molds with butter. Dust with 2 tablespoons of the flour, rolling the ramekins to evenly coat; lightly tap out any excess. Set aside.

Fill the bottom of a double boiler with water to a depth just below but not touching the top insert. Bring the water to a boil. Place the chocolate, rum and the remaining butter in the top of the double boiler, and insert over the gently boiling water. Cook, stirring often, until the chocolate is completely melted. Remove from the heat and let cool to almost room temperature.

Preheat the oven to 400 degrees F.

Transfer the egg whites to the work bowl of a standing mixer, or keep them in a mixing bowl and, using a hand-held mixer, beat on high speed until they hold stiff peaks, reduce the speed to low and add the sugar, egg yolks, and the remaining flour; mix just until fully incorporated. Remove the bowl from the standing mixer, if using, and, using a rubber spatula, fold in the chocolate mixture. Divide the chocolate among the prepared ramekins, filling each three-quarters. Bake for 8-10 minutes or until a slight crack appears in the top of each soufflé. Gently Turn each ramekin upside down over a serving plate to invert the cake. Serve dusted with confectioner’s sugar and a dollop of whipped cream.