Sunken Raspberry Cakes with Raspberry Sauce

Food Network Canada
8 servings




Sunken Raspberry Cakes

oz bittersweet chocolate, chopped
cup butter
egg, separated
cup sugar
Tbsp cocoa powder
cup raspberry sorbet

Raspberry Sauce

1 300
g package frozen raspberries, thawed
cup water
Tbsp sugar
tsp lemon, juice


Step 1

Preheat oven to 350ºF (180ºC).

Step 2

Grease eight 6 ounce (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside.

Step 3

In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside.

Step 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.

Step 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.)

Step 6

Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top with scoop of raspberry sorbet.

Step 7

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.)

Step 8

Yield: 1 1/2 cups (375 mL)

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