Grand Marnier Chocolate Cakes with Raspberry Sauce (Crystal)

6 ounces (172 grams) bittersweet chocolate

8 Tablespoons butter (125 ml) unsalted butter

1 Tablespoon (15 ml) Grand Marnier (or other orange-flavored liqueur)

2 eggs

2 egg yolks

1/4 cup (60 grams) sugar, plus more for dusting the ramekins

1/2 teaspoon (2 ml) salt

2 tablespoons (20 grams) all-purpose flour

1 pound (454 grams) of frozen raspberries

1/4 cup (60 grams) sugar

Preheat the oven to 450 degrees F (230 degrees C).

Butter and lightly dust four 6-ounce ramekins with sugar, tapping out any excess, and set aside.

Melt the bittersweet chocolate, butter, and Grand Mariner in a medium bowl over a medium saucepan of simmering water, stirring occasionally. Once melted, remove from heat and cool slightly.

In a medium bowl, using a hand mixer or stand mixer, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.

Fold the egg mixture into the chocolate mixture, along with the flour. Evenly divide 1/4 cup of the batter into the prepared ramekins and place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set and have formed shiny crusts, about 11-12 minutes for a molten center cake (should be at 160 degrees F, 72 degrees C) and about 14 minutes for a fully set cake.

I like to serve the cakes with ice cream and raspberry sauce. (recipe below)

Place raspberries and sugar in a sauce pot and bring to a boil.

Puree mixture using a blender then strain to remove all the seeds.

Place strained mixture back on stove and bring back to boil.

Chill for use.