Sunken Chocolate Raspberry Cakelets With Raspberry... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The little cakes sink in the middle so you can put a dollop of sherbet in them! 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:
1. Raspberry Sauce:
2. 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.)
3. Grease eight 6-oz. Ramekins or custard cups; line bottoms with parchment paper. Set aside.
4. In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside.
5. In another heatproof bowl over saucepan of gently simmering water, whisk egg yolks with 1/2 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.
6. 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.)
7. 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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