View All Sites Visit ShawConnect.ca Shaw Connect Home
Visit ShawConnect.ca Close
Close
Shaw Media

Welcome to Food Network Canada

Food Network Canada Online

A word from our sponsors


 

Sunken Raspberry Cakes with Raspberry Sauce

Rate this Recipe

0 0 Users

Rate It

Total Votes:0

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 8

Ingredients

Sunken Raspberry Cakes

  • 6 ounces bittersweet chocolate, chopped
  • 1/3 cup butter
  • 4 egg, separated
  • 2/3 cup sugar
  • 2 tablespoons cocoa powder
  • 1 cup raspberry sorbet

Raspberry Sauce

  • 1 300 gram package frozen raspberries, thawed
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 teaspoon lemon, juice

Directions

Sunken Raspberry Cakes

  1. Preheat oven to 350ºF (180ºC).
  2. Grease eight 6 ounce (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside.
  3. In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside.
  4. 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.
  5. In large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tablespoons (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. Spoons into prepared ramekins. Bake in centre of oven until puffed and edges are set, about 20 minutes. (Make-ahead: Cover and refrigerate for up to 1 day.)
  6. Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top with scoop of raspberry sorbet.

Raspberry Sauce

  1. In blender or food processor; pulse 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.)
  2. Yield: 1 1/2 cups (375 mL)

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

Cooking Club Challenge
Cooking Club Challenge

June's Cooking Club Challenge: Grilled Scallops with Watermelon Salsa

Daily Dish

  • Apple Butter Cookies

    Apple Butter Cookies

  • Dijon Baked Chicken with Rice and Broccoli

    Dijon Baked Chicken with Rice and Broccoli

  • Pan Roasted Chicken Breasts with Speedy Pan Sauce

    Pan Roasted Chicken Breasts with Speedy Pan Sauce

  • Ravioli with Squash and Mascarpone

    Ravioli with Squash and Mascarpone

  • Roasted Garlic Vegetable Tart

    Roasted Garlic Vegetable Tart

  • The Better Butter Chicken

    The Better Butter Chicken

Follow Foodnetwork.ca
  • Facebook
  • Twitter
  • Flickr
  • FriendFeed
  • RSS
  • You Tube
Advertisement

Similar recipes

You recently viewed these recipes

Recipe Finder
You haven't viewed any recipes. Start with our Recipe Finder

Recipe Finder

Advertisement

Meet Our Hosts

View All Hosts