Ingredients:
- 6 oz (175 g) Bittersweet chocolate, chopped
- 1/3 cup (75 mL) Butter
- 4 Eggs, separated
- 2/3 cup (150 mL) Granulated sugar
- 2 tbsp (25 mL) Cocoa powder, sifted
- Raspberry Sauce:
- 1 Pkg (300 g) frozen raspberries, thawed
- 1/3 cup (75 mL) Water
- 2 tbsp (25 mL) Granulated sugar
- 1 tsp (5 mL) Lemon juice
- 1 cup (250 mL) Raspberry sorbet
Preparation:
- Grease eight 6-oz (175 mL) 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 (125 mL) 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 tbsp (25 mL) at a time, until stiff peaks form. Fold cocoa and one-third of the egg whites into chocolate mixture; fold in remaining egg whites.
- Spoon into prepared ramekins.
- Bake in centre of 350°F (180°C) oven until puffed and edges are set, about 20 minutes. (Make-ahead: Cover and refrigerate for up to 1 day.)
- raspberry sauce: In blender or food processor, purée 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.)
- Invert cakes onto dessert plates; remove paper.
- Garnish each plate with raspberry sauce; top cake with scoop of raspberry sorbet.
First Made:
2006-02-11
2006-02-11
Yield:
8 servings
8 servings
Calories:
331 calories per serving
331 calories per serving