This elegant dessert goes together quickly and can be easily adapted to incorporate your favorite flavors and toppings. The artful bakers at King Arthur Flour left out the gluten, but not the goodness! Bake these little cakes ahead and warm up just before bringing to the table to make them even more tempting and delicious.
3/8 cup (6 tablespoons) unsalted butter
1 heaping cup bittersweet chocolate
1/3 cup Dutch-process cocoa
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon coffee liqueur, Grand Marnier, Cointreau or Chambord
(or other flavor choice), or water
3 large eggs
1/2 cup salted toasted nuts
raspberry sauce or puree
Preheat the oven to 350°F. Lightly grease 6 pyramid molds or muffin cups or 1/2-cup-capacity custard cups (using a non-stick pan spray works well). Melt the butter and chocolate together over low heat. Remove from the heat and stir in the cocoa, sugar, salt, vanilla extract, and liqueur of choice. Whisk vigorously, then beat in the eggs, one at a time. Divide the mixture between the 6 cups, filling them almost to the top. Bake for 24 to 28 minutes, until the cakes are set on top, with a nickel size spot in the middle that is slightly indented. (If you have a thermometer, it should read between 165°F and 170°F). Remove the cakes from the oven and let cool in the mold. When completely cool, remove from the molds and wrap well until serving time. To serve, place the cakes on heatable serving plates. Heat for 15 to 20 seconds in a microwave or for 5 to 8 minutes in a preheated 325°F oven. Sprinkle with the toasted nuts and fresh raspberries. Top with a bit of fudge sauce and drizzle with raspberry sauce. Garnish with whipped cream or ice cream if desired.