Sunken Chocolate Raspberry Cakes with Raspberry Sauce Sunken Chocolate Raspberry Cakes with Raspberry Sauce

[migration] empty title 207 Image by: [migration] empty title 207 Author: Canadian Living

Each little soft fudgy cake sinks in the middle to become the perfect holder for a scoop of sorbet. And with its garnish of raspberry sauce (plus a few raspberries if you like), this dessert becomes positively dramatic.

  • Portion size 8 servings


  • 6 oz bittersweet chocolate chopped
  • 1/3 cup butter
  • 4 eggs separated
  • 2/3 cups granulated sugar
  • 2 tablespoons cocoa powder sifted
Raspberry Sauce:
  • 1 cup raspberry sorbet


Grease eight 6-oz (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside.

In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside.

In another heatproof bowl over saucepan of gently simmering water, whisk egg yolks with 1/2 cup (125 mL) of the sugar; cook, whisking constantly, until light and thickened, about 8 minutes. Fold one-quarter into chocolate mixture; fold in remaining yolk mixture. Set aside.

In large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Fold cocoa and one-third of the egg whites into chocolate mixture; fold in remaining egg whites. Spoon into prepared ramekins. Bake in centre of 350?F (180?C) oven until puffed and edges are set, about 20 minutes. (Make-ahead: Cover and refrigerate for up to 1 day.)

Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top cake with scoop of raspberry sorbet.

Nutritional facts <b>Per serving:</b> about

  • Sodium 114 mg
  • Protein 6 g
  • Calories 331.0
  • Total fat 22 g
  • Cholesterol 128 mg
  • Saturated fat 13 g
  • Total carbohydrate 35 g


  • Iron 16.0
  • Folate 9.0
  • Calcium 4.0
  • Vitamin A 13.0
  • Vitamin C 15.0
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Baking & Desserts

Sunken Chocolate Raspberry Cakes with Raspberry Sauce