Sunken Chocolate Raspberry Cakelets With Raspberry Sauce Recipe

Sunken Chocolate Raspberry Cakelets with Raspberry Sauce

From auntybea 16 years ago

The little cakes sink in the middle so you can put a dollop of sherbet in them!

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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fionathompson 15 years ago
Mmmm. id love to see how these are meant to look if poss the recipe sounds gr8
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" It was excellent "
minitindel ate it and said...
Oooooooooooooo yummmmmmm i like this one thank you
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auntybea Vernon, Canada

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Reviewed by 1 people

Oooooooooooooo yummmmmmm i like this one thank you

minitindel in THE HEART OF THE WINE COUNTRY loved it