Dracula's Chocolate Cake

Happy Halloweeeennnn! Okay... it's not exactly Halloween yet, but since it's the 6th day of October, it's close enough for me. (25 days, but who's counting?) In the spirit of the season of all things spooky, I wanted to take a classic recipe and give it sort of a morbid spin. I'm not a big fan of chocolate but boy do I love chocolate cake.

Since we're all friends, I want to be completely honest here. This recipe was meant to be a molten lava cake, but your girl totally left it in the oven for way too long and here we are. You can do either/or if you prefer a fully cooked cake. Thank you to my awesome boyfriend for trying to help me out/keep me sane throughout this process. 

The cake came out so moist and absolutely delicious and the raspberry was a sweet alternative to frosting. 

You'll Need...  1 egg yolk 3 eggs 1 cup semi-sweet chocolate chips 6 tbsp flour 1 c powdered sugar 1/2 tsp vanilla extract 1/2 c butter pinch of salt Raspberry Coulis 1 pint raspberries (frozen or fresh) 3 tbsp sugar 2 tbsp lemon juice You'll also need 6 ramekins.

Let's Get Baking... 1. Preheat oven to 425° F. 2. Butter 4 ramekin dishes with butter or non-stick spray. 3. In a medium saucepan, melt butter with the chocolate chips over a double boiler on very low heat. Stir occasionally until chocolate melts evenly. Let cool slightly. 4. Rasberry coulis: Mix the raspberries, sugar and lemon juice in a blender. Strain to remove the seeds. Place in refrigerator.  5. In a bowl, beat the sugar with the eggs and a pinch of salt on medium-high speed for 3 minutes. Mixture should be thick. Fold in the melted chocolate until the mixture is even in color. Fold in the 1/4 cup of flour. 6. Spoon 2/3 of the batter into each of the ramekins.  7. Bake on the center rack for 16 minutes. Or until the tops are cracked = molten. Bake for 22-23 minutes = fully cooked. 8. Transfer to a wire rack and let cool for 5 minutes. 9. Loosen each cake with a knife and serve in ramekin or plated. 10. Drizzle with raspberry coulis and powdered sugar. Serve warm.