Falling Chocolate Cake with Raspberry Sauce

Recipe by Executive Chef Todd English

Serves 6

Ingredients for Chocolate Cake:

  • 2 tablespoons unsalted butter, for preparing ramekins
  • 2 tablespoons all-purpose flour, for preparing ramekins
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1/2 pound (2 sticks) unsalted butter
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 6 large eggs

Ingredients for Raspberry Sauce

  • 4 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 to 3 teaspoons fresh lemon juice

Instructions for Chocolate Cake:

Preheat the oven to 350 degrees. Generously butter and flour six 8-ounce ramekins.

Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool.

Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture.

Pour the batter into the prepared ramekins, filling them two-thirds to three quarters of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold.

Instructions for Raspberry Sauce:

Place the raspberries and sugar in a small saucepan and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool.

Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

To finish and assemble:

Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with confectioners' sugar and sprigs of fresh mint.

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