Ned Fulmer

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It’s Fulmer Food Friday! This is my absolute favorite dessert in the whole world. It’s in the “Kiss & Make Up” chapter because one time Ariel made it as an apology cake. But any day of the week, it’s a gooey, rich, chocolatey bundle of deliciousness. It was so great meeting so many of you in LA this week, next week we’ll be at The Strand Bookstore NYC October 8th! And if you can’t meet up, get your Date Night Cookbook today (link in bio or www.datenightcookbook.com) Here’s the recipe, INGREDIENTS 1 stick (8 tablespoons) unsalted butter, cut into small cubes 4 ounces dark chocolate, roughly chopped 1 teaspoon espresso powder ⅔ cup granulated sugar 3 large eggs, room temperature ⅓ cup plus 2 tablespoons dark cocoa powder ½ teaspoons sea salt flakes 1 ½ pints fresh raspberries 1 tablespoon powdered sugar INSTRUCTIONS Preheat the oven to 350°F (180°C). Combine butter, chocolate, and espresso powder in a microwave safe mixing bowl. Microwave in 30 second increments until melted. Stir to combine. Whisk in sugar and allow the bowl to cool to room temperature, then whisk in eggs, one at a time, until the batter is smooth. Sift in cocoa powder and salt. Stir until just combined, being careful not to overmix. Pour into a parchment-lined and greased 8-inch round cake pan and bake for 15-20 minutes until the top is no longer runny. Allow the cake pan to cool on a wire rack. Serve warm or at room temperature, after dusting with powdered sugar and decorating with raspberries.