Morton's Legendary Hot Chocolate Cake

Morton's Legendary Hot Chocolate Cake

Source: The Secret Recipe Forum

Adapted from Morton's Steak Bible, Author Klaus Fritsch, co-founder

Morton's The Steakhouse

1 1/2 cups unsalted butter, at room temperature, plus more for the soufflé
cups

Granulated sugar

12 ounces bittersweet or semisweet chocolate, coarsely chopped

8 large egg yolks, plus 7 large eggs

1 1/2 cups confectioners' sugar

1/4 cup all-purpose flour

18 fresh raspberries

6 scoops vanilla ice cream

1. Preheat the oven to 350F. Generously butter six 6-ounce souffle

cups and sprinkle each with granulated sugar. Tap out the excess

sugar.

2. In the top of a double boiler set over barely simmering water,

melt the butter and chocolate together. Remove the top of the

double boiler pan from the heat.

3. In the bowl of an electric mixer fitted with the whisk

attachment and set on low speed, beat the egg yolks and eggs for

about 2 minutes, or until light and smooth. With the mixer running,

pour the melted chocolate into the bowl and mix for about 2 minutes

longer.

4. Put the confectioners' sugar and flour in a fine-mesh sieve and

sprinkle into the chocolate mixture. With the mixer on medium

speed, beat for 30 seconds, or until well mixed.

5. Pour the batter into the prepared soufflé cups, leaving about

1/4 inches of space below the rim. Set the soufflé cups on a baking

sheet and bake for 18 to 20 minutes, or until puffed and about 1

inch higher than the rim. The centers will be soft but not sticky.

6. Remove the cakes from the oven and immediately invert each onto

a serving plate. Remove the cup, and garnish each plate with three

raspberries and a scoop of vanilla ice cream.