Tested till perfect Sunken Chocolate Raspberry Cakes with Raspberry Sauce

Sunken Chocolate Raspberry Cakes with Raspberry Sauce

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 oz 6ozbittersweet chocolate, chopped
  • 1/3 cup 1/3cupbutter
  • 4 4eggeggs, separated
  • 2/3 cup 2/3cupgranulated sugar
  • 2 tbsp 2tbspcocoa powder, sifted

Raspberry Sauce:

  • 1 cup 1cupraspberry sorbet
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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.

Additional information :

Raspberry Sauce

1 pkg (300 g) frozen raspberries, thawed
1/3 cup (75 mL) water
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) lemon juice

In blender or food processor, puree together raspberries, water, sugar and lemon juice until smooth; press through fine sieve to remove seeds. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Makes 1-1/2 cups (375 mL).

Nutritional Information Per serving: about

cal 331 pro 6g total fat 22g sat. fat 13g
carb 35g fibre 4g chol 128mg sodium 114mg

% RDI:

calcium 4 iron 16 vit A 13 vit C 15
folate 9
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