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
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