Applebee's Deadly Chocolate Sin

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  • 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


  1. Butter (or coat with nonstick cooking spray) sides and bottoms of 12 (4 ounce) ramekins and set aside.
  2. In the top of a double boiler over simmering water, combine semi-sweet chocolate, bitter chocolate, butter and vanilla extract.
  3. When butter and chocolate are melted, stir to blend and set aside.
  4. 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 5 minutes or until mixture stands in soft peaks.
  5. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
  6. 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).
  7. Remove from oven and let cool.
  8. 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.
  9. Pour thawed raspberries into blender and puree. Strain and discard seeds.
  10. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

Serves 12.