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Sunken Chocolate Raspberry Cakelets with Raspberry Sauce Recipe

Ingredients

How to make it

  • 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

Reviews & Comments 2

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  • fionathompson 14 years ago
    Mmmm. id love to see how these are meant to look if poss the recipe sounds gr8
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    Oooooooooooooo yummmmmmm i like this one thank you
    Was this review helpful? Yes Flag

The Cook

auntybea Vernon, Canada

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