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Falling Chocolate Cakes

with Raspberry Sauce

Recipe Ingredients

Raspberry Sauce

4 cups fresh or frozen raspberries

1/2 cup granulated sugar

Chocolate Cake

2 tablespoons unsalted butter, for greasing ramekins

2 tablespoons all-purpose flour, for dusting ramekins

12 ounces semisweet chocolate, coarsely chopped

1 cup unsalted butter

1 cup granulated sugar

1/2 cup all-purpose flour

6 large eggs

For serving

4 cup vanilla ice cream

2 tablespoons confectioners' sugar

6 mint sprigs


Raspberry Sauce: Place the raspberries and sugar in a small saucepan, and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Cool. Place half of the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

Cake: Heat oven to 350 degrees F. Generously butter and flour six 8-ounce ramekins.

Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.

Place the sugar, flour and eggs, in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture. Pour the batter into the prepared ramekins, filling them 2/3 to 3/4 of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin, and turn the ramekin upside-down on a plate to unmold. Serve each cake warm, surrounded by sauce, with a scoop of vanilla ice cream. Garnish with confectioners' sugar and sprigs of fresh mint.

Serves 8.

Variation: Bake in an 8-inch round pan.

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