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Falling Chocolate Cake with Raspberry Sauce Recipe

Falling Chocolate Cake with Raspberry Sauce recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Falling Chocolate Cake with Raspberry Sauce recipe  PDF



1 recipe todd english's raspberry
sauce (see below 12 ounces chocolate, bittersweet chopped
2 sticks butter, unsalted
1 cup sugar
6 large eggs
1/2 cup flour, all purpose
confectioner's sugar mint leaves vanilla ice cream
Preheat oven to 350. Butter 10 1/2 cup ramekins.
Melt chocolate and butter in a double boiler, stirring. Cool mi ture to room temperature.
Beat sugar and eggs with an electric mi er until well combined. Add flour and beat until thick and creamy, about 3 minutes. Stir in chocolate mi ture until well combined and divide batter among ramekins.
Put ramekins on making sheet and bake in middle of oven until cake surfaces are cracked, about 15 minutes (centers will tremble slightly). Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle.
Run a thin knife around edges of ramekins and invert warm cakes onto dessert plates. Sprinkle cakes with confectioner's sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
Note: ULB (my brother, the Culinary Institute of America graduate) suggested using pastry, cake, walnut, or other nut flour in place of regular flour. Or a mi ture (i.e. 3/4 cake, 1/4 nut flour).

Falling Chocolate Cake with Raspberry Sauce recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
717 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Falling Chocolate Cake with Raspberry Sauce recipe  PDF   Dessert recipes RSS   New

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