Mastro’s signature dessert is sinfully good. How can it not be? It’s buttery pound cake with a sweetened cream cheese layer that melts into the cake when reheated just before being crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. This formula makes 4 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do. When each butter cake order comes into the Mastro’s kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef’s torch (the kind often used for crème brulee), then the cake is topped with ice cream and raspberry sauce. If you don’t have a torch to melt the sugar crystals, you can just skip that step and serve the cake with the raw sugar un-torched. It still tastes great.

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.