Sunken raspberry cakes with raspberry sauce
Sunken raspberry cakes with raspberry sauce recipe in the cake category
Recipe ingredients:
- 6 ounces bittersweet chocolate, chopped (175 g.)
- 1/3 cup butter (75 ml.)
- 4 eggs, separated
- 2/3 cup granulated sugar (150 ml.)
- 2 tablespoons cocoa powder, sifted (25 ml.)
- 1 cup raspberry sorbet (250 ml.)
- Raspberry sauce:
- 1 package (300 g.) frozen raspberries, thawed
- 1/3 cup water (75 ml.)
- 2 tablespoons granulated sugar (25 ml.)
- 1 teaspoon lemon juice (5 ml.)
Recipe method:
- Preheat oven to 350 degrees F (180 degrees C).
- Grease eight 6 ounce (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 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 center of 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 with scoop of raspberry sorbet.
- Raspberry sauce:
- 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.
Tags: sunken, raspberry, cakes, sauce, recipe, cake, recipes, cooking