Recipe

Sunken Chocolate Raspberry Cakelets With Raspberry Sauce Recipe

	Auntybea / All my dishes 1 year, 5 months ago The little cakes sink in the middle so you can put a dollop of sherbet in them! Prep:10m Cook:40m Servings:8	Auntybea
	chocolate creamy raspberry cool

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Ingredients

6 oz. Bittersweet chocolate, chopped

1/3 cup butter

4 eggs, separated

2/3 cup sugar

2 tbsp. Cocoa powder, sifted

Raspberry Sauce:

1 pkg. Frozen raspberries, thawed

1/3 cup water

2 tbsp. Sugar

1 tsp. Lemon juice

Raspberry sherbet

Directions

Raspberry Sauce:

In a blender or food processor, pulse raspberries, water, sugar and lemon juice until smooth; press through a fine sieve to remove seeds. (Make ahead and refrigerate in airtight container for up to 1 week.)

Grease eight 6-oz. Ramekins or custard cups; line bottoms with parchment paper. Set 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 ½ cup of the sugar; cook, whisking constantly, until light and thickened, about 8 minutes. Fold 1/4 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. At a time, until stiff peaks form. Fold cocoa and 1/3 of the egg whites into chocolate mixture; fold in remaining egg whites. Spoon into prepared ramekins. Bake in centre of 350 F oven until puffed and edges are set, about 20 minutes. (Make ahead, cover and refrigerate for up to 24 hours.)

Invert cakes onto dessert plates; remove paper. Garnish each plate with Raspberry Sauce and a scoop of Raspberry sherbet. Makes 8 servings

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