Bite with Belkys: Chocolate Decadence

The Chef: Jason Ingrassia

The Restaurant: CAFE 71

7100 Biscayne Blvd., Miami

305-756-7100

Raspberry Sauce Ingredients:

Simple syrup (1/2 cup water and 1/2 cup sugar boiled down till sugar melts)

1 tsp. Lemon Rind

1 tsp. Lemon Juice

1 cup raspberries

Ingredients:

3 1/2 oz butter

2 3/4 oz. chocolate

2 whole eggs

2 egg yolks

1 tablespoon sugar

1 tablespoon flour (sifted)

1 heaping teaspoon raspberry compound

Confectionary sugar

Whipped Cream

Fresh mint

Directions:

Preheat oven to 350 degrees.

Start by making the raspberry sauce by pouring the simple syrup, lemon rind and lemon juice in a saucepan. Stir it and bring it to a boil. Add the raspberries, break them into pieces with a whisk, and let this heat up for another four to five minutes. When it's done, blend it with a mixer, strain out the seeds and set the sauce to the side. If you don't want to make this, you can use raspberry jam instead.

Now, melt chocolate and butter in a double boiler. When chocolate is melted, remove from stove and place in separate bowl. Allow to cool for one - two minutes. Slowly add whole eggs and egg yolks. Add sugar, and then slowly add flour and the raspberry compound. Mix until fully blended.

Place into lightly greased (all sides) muffin or cupcake tin. Fill to the top of each section.

Bake for 7 - 8 minutes until mixture rises above the rim. Remove from oven and allow them to cool for a few minutes, but they're best served warm.

Dust with confectionary sugar. Place on plate and decorate with sauces, whipped cream and berries and a touch of mint.

For More Information:  

 bnerey@wsvn.com