Sunken Raspberry Cakes with Raspberry Sauce
6 ounces bittersweet chocolate, chopped
1/3 cup butter
4 eggs, separated
2/3 cup granulated sugar
2 tablespoons cocoa powder, sifted
Raspberry Sauce (recipe follows)
1 cup raspberry sorbet
Preheat oven to 350 degrees F.
Grease eight 6 ounce ramekins; line bottoms with parchment paper.
Set ramekins aside.
In large bowl over saucepan of hot (not boiling) water, melt
chocolate with butter until smooth; set aside.
In another heatproof bowl over saucepan of gently simmering water,
whisk egg yolks with 1/2 cup of the sugar; cook, whisking
constantly, until light and thickened, about 8 minutes. Fold
one-quarter into chocolate mixture; fold in remaining yolk mixture.
Set aside.
In large bowl, beat egg whites until soft peaks form; beat in
remaining sugar, 2 tablespoons at a time, until stiff peaks form.
Fold cocoa and one-third of the egg whites into chocolate mixture;
fold in remaining egg whites. Spoons into prepared ramekins. Bake in
centre of oven until puffed and edges are set, about 20 minutes.
Make-ahead: Cover and refrigerate for up to 1 day.
Invert cakes onto dessert plates; remove paper. Garnish each plate
with raspberry sauce; top with scoop of raspberry sorbet.
Yield: 8 servings
Raspberry Sauce
1 package frozen raspberries, thawed
1/3 cup water
2 tablespoons granulated sugar
1 teaspoon lemon juice
In blender or food processor; pulse together raspberries, water,
sugar and lemon juice until smooth; press through fine sieve to
remove seeds.
Make-ahead: Refrigerate in airtight container for up to 1 week.
Yield: 1 1/2 cups |