Chocolate Molten Cake with Raspberry Zinfandel Sorbet

Ingredients:

• Molten cake:
• 1/2 cup unsalted butter cut into pieces
• 6 ounces bittersweet chocolate chips
• 3 large eggs separated
• 1/3 cup granulated white sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cream of tartar
• Raspberry chocolate ganache
• Raspberry chocolate ganache:
• 4 oz bittersweet chocolate
• 1/4 cup heavy cream
• 1/4 cup raspberry puree with seeds removed
• Raspberry zinfandel sorbet:
• 3 cups fruity zinfandel
• 1-1/4 cup sugar
• 1/3 cup water
• 6 cups raspberry

Directions:

Preheat oven to 400°F.

To make molten cake:

Generously butter 4-3/4 cup ramekins (a cupcake pan will work as well), place on a cookie sheet and set aside. In a double boiler melt butter and chocolate, remove heat and set aside when fully melted and combined. In an electric mixer beat the egg yolks and sugar until fluffy and pale yellow, beat in the vanilla and fold the chocolate mixture in.

In another clean bowl whip the egg whites with the cream of tartar until soft peaks form add 1 tablespoon of sugar gradually and whip until stiff peaks form, gently fold the egg whites into the batter be careful not to over mix. Divide the batter between the four ramekins and bake 10 to 15 minuets until the outside edges are set but the middle is still kind of wet. Gently press one ganache ball into the center of each cake and continue baking for 5 more minutes. Remove and run a knife around edge and invert on serving plates, cutting the cake vertically to allow the chocolate to run out on plate. Serve with raspberry zinfandel sorbet.

To make raspberry chocolate ganache:

In heavy saucepan heat cream and raspberry puree to a simmer pour over chocolate and stir until fully incorporated and melted place in wax paper lined bowl and refrigerate until solid and firm. Just prior to using remove and with spoon form into 3/4 inch balls. Use immediately.

To make raspberry zinfandel sorbet:

Heat wine, sugar and water to boil, remove from heat and add raspberry allow to steep for 30 minutes. Puree raspberries and zinfandel mixture and strain through fine strainer. Chill completely and freeze according to the directions for your particular ice cream maker.

Recipe credit: Firefighter/paramedic Rich Hathaway, Station 14, Sacramento City Fire Department, CA.