A Cake That Could Save Your Ass

My nickname for my Uncle Peter is “MFU,” which is short for My Favorite Uncle. Truth be told, he came up with the nickname for himself, but if you knew Peter that makes it all the more appropriate.

MFU eats with a gusto that is best reflected by his sizable girth. As far as I can tell, his passion for eating defies much discrimination. Gourmet to greasy spoon, sushi to lousy Chinese take-out, ice cream to Pinkberry – he appears to be equally satisfied by it all.

MFU has been confined to his bed for several months. He’s in the final stages of brain cancer. Yet his zeal for life – and eating – remains admirably strong.

A few weeks ago my husband and I brought with us a dense, almost fudge-like chocolate cake when we went to his house for a visit. He had been grouchy all day and apparently driving my aunt entirely nuts. As I stood next to his bed holding the cake box, he distinctly cocked his head and raised an eyebrow.

“Well?” he said.

I cut him a slice, but he had trouble feeding himself. So, I chatted mindlessly while feeding him forkfuls at a time until he swatted away my hand.

He lay still, deliberating for a moment. The illness was making it increasingly difficult for him to express his thoughts. But slowly he formed the word:

“Exquisite.”

Just then my Aunt Ellen walked into the room to check on him.  MFU turned to her and grinned.

“This cake saved your ass.”

Here’s a recipe for similarly decadent chocolate dessert — individual  molten chocolate cakes. Served hot, they ooze chocolate goodness. And, when your spoon breaks through the outer crust, you’ll find a few raspberries tucked into its pudding-like center. Heaven.

The cakes freeze well too, so they just might save your ass someday too.

Mini Raspberry-Filled Chocolate Cakes

Serves 6

Vegetable spray for greasing the ramekins

¾ cup (1 ½ sticks) unsalted butter

8 ounces good-quality semisweet or bittersweet (60%) chocolate, chopped

3 large eggs

3 large egg yolks

1/3 cup sugar

3 tablespoons all-purpose flour

1 cup fresh or frozen raspberries

1. Place a rack in the middle of the oven and preheat the oven to 450 F.

2. Grease the bottom and sides of six eight-ounce ramekins with the vegetable spray and set aside.

3. In a medium saucepan melt the butter over low heat until sizzling but not turning brown. Remove from the heat and add the chocolate; using a soft spatula, stir until the chocolate is melted and the mixture is smooth.

4. Using an electric mixer, whisk the eggs, egg yolks, and sugar for about 5 minutes on medium speed, or until light and fluffy. Add the chocolate mixture and mix until just incorporated. Sprinkle in the flour and mix until just blended.

5. Fill each of the ramekins about one-third of the way. Divide the raspberries on top of the chocolate in the middle of the ramekins and spoon the remaining chocolate mixture on top.

6. Place the ramekins on a cookie sheet and bake on the middle shelf for 15 minutes. (If the cakes were refrigerated, bake for 16 to 17 minutes; if they were frozen, bake for 18 to 20 minutes.) The cakes are done when they are set on the sides, but still soft in the center

7. Remove from the oven and serve directly from the ramekin (be careful, the sides are hot.) When you split open the hot cake the chocolate and raspberries will ooze out the middle.

Adapted from Stonewall Kitchen Favorites