Falling Chocolate Cake with Raspberry Sauce
๐ Total Time: 35 minutes
๐ฅ Servings: 10
Description:
This chocolate treasure with a soupy liquid center is a heavenly confection for any chocolate lover. Sitting in a pool of raspberry puree, this dazzling hot chocolate cake with confectioners sugar dusted on top is totally delicious accompanied with a dollop of clotted cream or vanilla ice cream gracing the plate.
Ingredients:
- 2 cups raspberries
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup confectioners’ sugar
- Lemon juice (to taste)
Instructions:
| Step | Description |
|---|---|
| 1 | Make Raspberry Sauce: In a small saucepan, mix raspberries, granulated sugar, and lemon juice together. Boil until the sugar dissolves. Let cool. |
| 2 | Puree half of the sauce in the blender. Then add the remaining sauce to the pureed mixture. Chill, covered in the refrigerator until ready to use. |
| 3 | Preheat Oven: Preheat oven to 350ยฐF (175ยฐC). |
| 4 | Melt Chocolate: In the top part of a double boiler, over simmering water, melt the chocolate and unsalted butter. Let cool. |
| 5 | Prepare Batter: In the bowl of an electric mixer, place the sugar, flour, and egg. Beat with its wire whisk for 5 minutes, or until very thick and fluffy. Fold in the cooled chocolate. Refrigerate covered with plastic wrap until ready to use. (Can be done several days ahead) |
| 6 | Bake Cakes: Pour the mixture into buttered individual ramekins (3 inches by 2 inches). Bake in the oven for 15 minutes or until the edges are firm and the center loose. |
| 7 | Serve: Spoon a 4-inch circle of sauce onto each plate. Remove the cakes from the ramekins and place on top of raspberry sauce. Dust with confectioners sugar. If desired, place a scoop of vanilla ice cream next to the cake. However, I prefer to accompany mine with a small dollop of clotted cream. Enjoy! ๐ฐ๐ซ๐ |
