Chocolate-Raspberry Winter Wonderland

This recipe serves:  10

2 teaspoons cocoa
2 teaspoons flour
1 tablespoon unsalted butter, melted
5 ounces bittersweet or semisweet chocolate
1/2 cup unsalted butter (1 stick)
4 large eggs, at room temperature
1/4 cup cake flour
1 cup confectioners' sugar, plus extra for decorating

1 cup raspberries, fresh or frozen (unsweetened)
juice of 1/2 lemon
sugar (2 - 4 tablespoons , to taste)
For the chocolate cake:

1. Preheat the oven to 350°F.

2. Sift the cocoa and flour together. Brush ten 4-ounce ramekins with melted butter and dust with the cocoa-flour mixture.

3. Melt the chocolate and unsalted butter over a double boiler.

4. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.

5. Fold the chocolate mixture into the eggs.

6. Sift the cake flour and sugar together. Fold the flour-sugar mixture into the chocolate-egg mixture.

7. Fill the ramekins about 3/4 full.

8. Bake for 8 to 10 minutes. The centers should still be runny and the outside edges should be firm. (This can be made ahead of time and stored in the refrigerator up to 2 days.)

9.Unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of confectioners' sugar.

If reheating, warm in the microwave on low power for two or three 20-second blasts, until warm.

For the raspberry sauce:

10. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.

11. Strain through a fine strainer, pressing with a rubber spatula to release the juices.

Serving Size: 1 individual cake

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