Chocolate Souffle' Cake with Raspberries



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3/4 cup butter cut up

8 ounces semisweet chocolate cut up

1 cup sugar

6 large eggs

2 tablespoons all purpose flour

1 pint fresh raspberries

3/4 cups sugar

1/4 cup water

whipped cream


Preheat oven to 350 degrees.  Melt butter, chocolate and sugar over low heat.  Cool.  Butter ten six-ounce ramekins and dust with flour. 


Beat egg yolks in a small bowl at a high speed for 3 minutes or until they become thick.  In a large bowl, beat the egg whites until stiff.  Whisk yolks and flour into chocolate mixture and then fold in the egg whites. Spoon batter into ramekins and place in a roasting pan.  Pour boiling water into pan half way up the ramekins.  Bake for 40 minutes or until knife inserted near edge comes out clean.  Invert to serve.


Mix the raspberries, sugar and water in a sauce pan.  Cook on low to medium heat until the sugar melts and the mixture begins to make a syrup.  Cool.   Drizzle syrup over the souffle’ and sprinkle with remaining fresh berried.  Top with dollops of whipped cream.


Serves ten.