I chocolate. I raspberries. I love the two together. So for Mother’s Day (or for Monday, or Tuesday – you get the idea) I plan to make these molten chocolate cakes with raspberry coulis. It’s a calorie splurge, but one I will indulge in just for this special day. I got this recipe from one of Hubby’s golf magazines (surprised?) a couple of years ago and have really enjoyed it. It comes from the Harbour Club in Charleston, South Carolina. It’s my preferred version of this fantastic dessert, and it comes from one of my all-time favorite Southern cities. I’m printing the recipe just as I got it from the magazine. However, I obviously (or I hope it’s obvious) won’t be eating all of these myself. I have several mothers in my neighborhood with whom I plan to share. They really are best eaten as soon as they come from the oven, but I definitely do not throw the leftovers away!

3 ounces semisweet chocolate, chopped
1/3 cup whipping cream
14 ounces bittersweet chocolate, chopped
1-1/4 cups butter
1 tablespoon flour
10 egg yolks
7 tablespoons sugar
Raspberry Coulis (recipe follows)
vanilla bean ice cream
fresh raspberries for garnish (optional)
Place the chopped semisweet chocolate in a bowl. Bring the whipping cream just to a boil and pour over the chocolate. Stir slowly until the chocolate has melted and the mixture is smooth. Pour into a shallow glass dish and cool 10 minutes. Place in the freezer for 1 hour. Scoop out 10 balls, using a 1/2 teaspoon measuring spoon. Place chocolate balls on cookie sheet and return to the freezer until needed.
Preheat the oven to 375 degrees. Spray 10 4-ounce (1/2 cup) ramekins or custard cups with nonstick spray. Set aside.
Melt the bittersweet chocolate and the butter in the top of a double boiler set over simmering water. Do not let the water touch the bottom of the top pan. When melted, stir in the flour and remove from the heat to cool slightly.
Use an electric mixer to whip the egg yolks until well blended. Slowly add the sugar and beat until the mixture leaves a thick ribbon that stays on top of the batter when the whip is lifted up, about 5 minutes. Pour the bittersweet chocolate mixture into the egg yolk mixture and gently fold the two together.
Fill each ramekin a little less than halfway with batter and place one chocolate ball in the center of the batter. Fill the ramekins just below the top with the remaining batter. Place ramekins on a rimmed baking sheet and bake until the cakes begin to pull away from the sides of the ramekins, about 15 minutes. Remove from the oven. Cool about 15 minutes.
To serve, run a thin knife around each cake to loosen from the ramekin and place on a dessert plate. Spoon the Raspberry Coulis around the cake and top with a spoonful of vanilla bean ice cream or whipped cream. Garnish with two or three fresh raspberries, if desired.
Yield: 10 cakes.

Raspberry Coulis
2 6-ounce packages fresh raspberries (about 2-1/2 cups)
1/2 cup water
1/2 cup sugar
Use a food processor to puree the raspberries and water. Pass through a sieve and set the sieved fruit aside. Heat the raspberry liquid and the sugar over medium heat until the sugar dissolves. Add the sieved raspberries to the pan and simmer until the mixture thickens slightly, 8 to 10 minutes. Cool to room temperature and use to garnish the chocolate cakes.

This is not a complicated recipe. It may look like it, but it really isn’t. Give it a try and share it with a special Mom that you know.

An early Happy Mother’s Day to all Moms!