Print Recipe

Falling Chocolate Cakes with Raspberry Sauce

Ingredients

Raspberry Sauce

Chocolate Cake

For serving



Instructions

  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. 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.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.