Raspberry Chocolate Cake

Ingredients:

• 7 oz. milk chocolate
• 7 oz. sweet butter
• 3 egg yolks
• 3 whole eggs
• 5 oz. sugar
• 3 oz. all purpose flour
• ¾ cups raspberry pureé

Ingredients:

Melt chocolate and butter. Whip eggs and sugar to ribbon stage. Add chocolate and raspberry pureé. Fold in flour. Bake for 20 minutes at 320°F. Bake in small individual forms.

Brush baking dish with melted butter, sprinkle with sugar.

Garnish warm cake with chocolate sauce, vanilla ice cream and fresh raspberries.

Gustav Mauler — Certified Master Chef