As aired on February 1, 2012
Recipe courtesy of Chef Scott Monell
3 oz semisweet chocolate
3 eggs plus 2 egg yolks
6 oz warm melted butter
3 oz all purpose flour
5 oz powdered sugar
4 oz rum
Dash of vanilla extract
Whole softened butter and flour as needed to coat ramekins
Fresh fruit for garnish
Vanilla ice cream (optional)Procedure:
Melt chocolate at low heat until soft and creamy, set aside. In separate bowl combine whole eggs, egg yolks, and warm melted butter. Then add flour and 4 oz of powdered sugar, and stir in 3oz rum and Dash of vanilla. Slowly add melted chocolate, then mix until combined and set aside.
Coat the inside of four ramekins with softened butter; and dust with flour evenly (this step will help the cake to slide out easier). Add the chocolate mix, filling each ramekin � of the way to the top. Place in preheated 350-degree oven for eight minutes, and let the chocolate cake rest; meanwhile, mix the fresh fruit with the leftover rum (1oz) and powdered sugar (1oz).
To serve, turn the ramekin over and pop the cake out.
Place in center of plate; add marinated fresh fruit, and a small scoop of vanilla ice cream if desired.