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The Woodstock Inn and Resort's Hot Chocolate Cake
1 C. butter
8 oz. semi-sweet chocolate
2 T. amaretto
4 egg yolks
1 C. all-purpose flour
1 C. powdered sugar
1/2 C. raspberry coulis, for garnish (see note)
4 scoops vanilla ice cream (Ben & Jerry's preferred)
In a double boiler, melt the butter and chocolate. Fold in the amaretto, eggs and egg yolks.
In a separate bowl, sift together the flour and sugar. Fold into the chocolate mixture just until combined (do not over-mix).
Pour the batter into four (each 4 oz.) buttered ramekins, or foil soufflé cups. Bake at 375°F. for 17 minutes. The finished cakes should be firm on the outside, but still soft and not set in the center.
Place each one on a dessert plate. Garnish with raspberry sauce and ice cream. Makes 4 servings.
Note: Raspberry coulis is a strained raspberry sauce. It can be made from fresh or frozen raspberries, sugar and a dash of lemon juice.
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