Steps

• Step 1

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

  325 ˚F / 163 ˚C

• Step 2

  Spray 8 small ramekins or a 9-inch spring-form pan with nonstick cooking spray. Dust with cocoa powder.

  Ingredients

  • As Needed Nonstick cooking spray

  • 3 Tablespoon unsweetened 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.

  Ingredients

  • 3/4 Cup unsalted butter

  • 12 Ounce semisweet chocolate, such as Guittard, 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 to 4 minutes until light and fluffy. Alternatively, use a hand mixer.

  Ingredients

  • 6 Whole eggs, room temperature

  • 1 1/2 Cup granulated cane 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 to 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 Tablespoons 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.

  Ingredients

  • 2 Cup fresh raspberries or frozen raspberries, thawed

  • 2 Tablespoon granulated cane sugar

  • 1 Teaspoon Fresh lemon juice

• Step 9

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