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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 331 |
| pro | 6 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 128 mg |
| sodium | 114 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 16% |
| vit A | 13% |
| vit C | 15% |
| folate | 9% |
Suggested Recipes
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6 oz (175 g) bittersweet chocolate, chopped
1/3 cup (75 mL) butter
4 eggs, separated
2/3 cup (150 mL) granulated sugar
2 tbsp (25 mL) cocoa powder, sifted
Raspberry sauce
1 cup (250 mL) raspberry sorbet
Preparation:
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
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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 juiceIn blender or food processor, pur?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).
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