Sunken Chocolate Raspberry Cakes with Raspberry Sauce
This recipe makes 8 servings
|Per serving: about||-|
|total fat||22 g|
|sat. fat||13 g|
- Portion size: 8
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.
- 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
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 :
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).