7 oz Milk Chocolate
7 oz Sweet Butter
3 Egg Yolks
3 Whole Eggs
5 oz Sugar
3 oz all purpose flour
3/4 cups Raspberry Pureé

Melt Chocolate and Butter. Whip Eggs & Sugar to Ribbon stage. Add chocolate and Raspberry Puree. Fold in flour. Bake for 20 minutes at 320 degrees F. Bake in small individual Forms.

Brush Baking dish with Melted Butter, Sprinkle with Sugar

Garnish Warm Cake with Chocolate Sauce, Vanilla Ice Cream & Fresh Raspberries.

Gustav Mauler
Certified Master Chef