Individual Chocolate Cakes

  • Active Time 15m
  • Total Time 30m

Makes 4 servings

Sous Chef Vincent Thiesse Trianon Palace, Versailles

ingredients

  • For the Cakes:
  • 6 tablespoons unsalted butter, divided
  • 5 ounces semisweet chocolate
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • For the Sauce:
  • 1 1/2 cups raspberries, fresh or frounceen defrosted
  • 1 1/2 tablespoons Grand Marnier or other orange spirits
  • 2 tablespoons sugar or more to taste
  • For the Garnish:
  • Confectioner's sugar
  • Mint, strawberries or raspberries (optional)

directions

FOR THE CAKE:

Preheat the oven to 400 degrees F.

Brush four 1-cup ramekins with 1 tablespoon of the butter. Melt the chocolate and remaining butter in a double boiler, or on half power in a microwave oven for 2 minutes, stirring occasionally. Set aside.

In a medium bowl: Stir together the sugar and flour, and stir in the melted chocolate. In a second bowl, whip the eggs with a hand-held beater, until they're pale yellow and well aerated, about 2 minutes. Whisk a third of the eggs into the chocolate base. Fold the rest of the eggs, taking care not to deflate the batter. Pour the batter into the prepared ramekins and place the ramekins on a baking sheet. Bake for 18 to 20 minutes, or until the centers of the cakes are slightly soft and fudgy. A toothpick stuck in the center of the cakes should bring up moist batter.

WHILE THE CAKES ARE BAKING, MAKE THE SAUCE:

Puree the raspberries, Grand Marnier and sugar together. Pour the mixture into a small saucepan and bring to a boil. After the mixture comes to a boil, reduce to a simmer, and cook for two minutes until the sauce is thickened. Press the sauce through a fine strainer to remove the seeds. Serve warm or chilled with the cakes.

TO SERVE THE CAKES:

Pour a small pool of sauce on the plate. Unmold the cake and dust it with confectioner's sugar. Place the cake in the sauce and garnish it with the optional berries or mint.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3380

nutrition information per serving

553 calories; 31g total fat; 153mg cholesterol; 38mg sodium; 67g carbohydrates; 6g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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