1 tablespoon butter
3 cups heavy cream
8 ounces semisweet chocolate chips
8 egg yolks
1 cup raw sugar
1 cup sweetened whipped cream
1 pint fresh raspberries
Preheat the oven to 275 degrees F. Butter 10 (4-ounce) ramekins. In
a saucepan, over medium heat, combine the cream and chocolate. Whisk until
smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the
egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle
into the individual ramekins. Place the ramekins in a baking dish. Fill
the dish with water coming up half of the ramekin. Place in the oven and
cook until the center is firm, about 45 minutes to 1 hour. Remove from
the oven and water. Cool completely. Refrigerate until chilled. Sprinkle
the sugar over the top, shaking off the excess. Using a hand-blow torch,
caramelized the sugar on top. Garnish with the whipped cream and raspberries.
Yield: 10 servings