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• Step 1

  When ready to cook, set the grill temperature to 325℉ and preheat, lid closed for 15 minutes.

• Step 2

  Spray 8 small ramekins or a 9” springform pan with nonstick cooking spray. Dust with cocoa powder.

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  • 1 As Needed Cooking Spray

  • 3 Tablespoon Cocoa Powder

• Step 3

  In a medium saucepan over low heat, melt the butter. Stir in the chocolate and salt and whisk until melted. Remove immediately from the heat and stir in the vanilla.

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  • 12 Tablespoon Butter, unsalted

  • 12 Ounce Semisweet Chocolate, coarsely chopped

  • 1/2 Teaspoon salt

  • 1 Teaspoon vanilla extract

• Step 4

  Combine the eggs and 1-1/2 cups of sugar in the bowl of a stand mixer. Beat on high for 3-4 minutes until light and fluffy. Alternatively, use a hand mixer.

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  • 6 Whole Eggs, room temperature

  • 1 1/2 Cup granulated sugar

• Step 5

  Fold the chocolate into the egg mixture and stir until combined.

• Step 6

  Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).

• Step 7

  Place the pan on the grill grate and bake, about 35-40 minutes, or until the top of the cake looks crispy, yet the center is still slightly sticky when a toothpick is inserted in the center.

  00:40

  325 ˚F / 163 ˚C

• Step 8

  For the Raspberry Sauce: Place the raspberries, remaining 2 Tbsp of sugar, and lemon juice in a blender or food processor. Blend for 30 seconds, or until a puree is formed. Strain the sauce to remove the seeds. Taste, adding more lemon juice or sugar if desired.

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  • 2 Cup Raspberries, fresh

  • 2 Tablespoon granulated sugar

  • 1 Teaspoon fresh lemon juice

• Step 9

  Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy!