Restaurant Recipes
Applebee's Deadly Chocolate Sin
Yield: 12 servings
Ingredients
- 2 tablespoons butter
- 6 ounces semi-sweet chocolate
- 2 ounces bitter chocolate
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 4 eggs, at room temperature
- 4 egg yolks, at room temperature
- 1/2 cup brown sugar, firmly packed
- 6 tablespoons cornstarch
- 1 (10 ounce) package frozen red raspberries in heavy syrup, thawed
- 1 pint fresh raspberries
- 12 triangular cookies or chocolate pieces
- 12 sprigs fresh mint
Instructions
- Butter (or coat with nonstick cooking spray) sides and bottoms of 12 (4 ounce) ramekins and set aside.
- In the top of a double boiler over simmering water, combine semi-sweet chocolate, bitter chocolate, butter and vanilla extract.
- When butter and chocolate are melted, stir to blend and set aside.
- In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition. Increase speed to high and beat for 5 minutes or until mixture stands in soft peaks.
- With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
- Divide batter almong prepared ramekins and bake in preheated 375 degrees F oven for 10 minutes (cake will be light crusted with a soft center).
- Remove from oven and let cool.
- Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.
- Pour thawed raspberries into blender and puree. Strain and discard seeds.
- Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.