When it comes to great steak, Morton’s The Steakhouse is an obvious choice. However, many guests (especially those with a sweet tooth) find that Morton’s also offers the most indulgently sinful dessert list.

My daughter is one such fan. When my husband and I first started taking Kelly to Morton’s, she would rush us through the main course just so she could get to dessert. Her favorite was the Legendary Hot Chocolate Cake, a warm, moist chocolate cake with raspberries and vanilla ice cream. You would never guess that a scrawny eight-year-old girl could polish off the whole thing by herself, but she always did, and would rarely even offer a bite to her bemused parents.

Years later, Kelly moved away from home to go to college in Kansas, miles away from home and her family. We missed her terribly, but we knew that we had to let her go. When her Christmas break finally came, I couldn’t wait to see her—and to take her out for a celebration dinner at Morton’s. However, when a snowstorm prevented her from driving home in time for dinner, I decided there was no way I was going to let Kelly miss out on her favorite cake!

Even though my husband told me I was crazy, I called Morton’s and explained the situation. I thought I was going to have to beg for the recipe, but the lady on the phone was very touched by my story, and by how much Kelly loved their cake! Imagine Kelly’s surprise when she came home from her long drive, only to find her family and her favorite Hot Chocolate Cake awaiting her arrival. It was a Christmas my family and I will never forget!

Here is the recipe for all you fellow dessert aficionados out there—but be warned, after you make it one time for your family and friends, they will never quit nagging you to make it again and again!

SERVES 6

1 ½ cups unsalted butter, at room temperature, plus more for the soufflé cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 ½ cups confectioners’ sugar
¾ cups all purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

  1. Preheat the oven to 350 degrees F. Generously butter six 6-ounce soufflé cups and sprinkle each with granulated sugar. Tap out the excess sugar.
  2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
  3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and the eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
  4. Put the confectioners’ sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on a medium speed, beat for 30 seconds, or until well mixed.
  5. Pour the batter into the prepared soufflé cups, leaving about ¼ inch of space below the rim. Set the soufflé sups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.
  6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with 3 raspberries and a scoop of vanilla ice cream.