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Falling Chocolate Cakes with Raspberry Sauce



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 cups vanilla ice cream
  • 2 tablespoons confectioners' sugar
  • 6 mint sprigs


  1. 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.
  2. 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.
  3. Chocolate Cake: Heat oven to 350 degrees F. Generously butter and flour six 8-ounce ramekins.
  4. Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.
  5. Place the sugar, flour and eggs, in a large bowl and beat until thick and fluffy, about 5 minutes.
  6. 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.
  7. 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.
  8. Serve each cake warm, surrounded by sauce, with a scoop of vanilla ice cream.
  9. Garnish with confectioners' sugar and sprigs of fresh mint.

Serves 8.

Variation: Bake in an 8-inch round pan.

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