Chocolate And Raspberry Cakes – a delicious recipe with raspberries, eggs, granulated sugar, flour, cocoa, CUSTARD. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Lightly grease 4 - 7 oz ramekins and line bases with parchment paper. Arrange 4-5 raspberries in the bottom of each ramekin. Transfer to a large roasting pan.
2
Whisk together eggs and sugar until mixture thickens and leaves a trail. Sift flour and cocoa powder over top and fold in. Distribute between ramekins. Pour enough boiling water to come halfway up sides of ramekins and bake for 20 mins, until firm to the touch.
3
Meanwhile, for the custard, combine hot chocolate and cornstarch slurry. Bring to a boil and cook, stirring, until sauce thickens.
4
Turn cakes out onto serving plates and remove paper liners. Sprinkle with remaining raspberries. Serve immediately with warm chocolate custard.
235
kcal
Calories
8
g
Fat
35
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5.25 oz raspberries, 2 None eggs, 1/4 cup granulated sugar, 1/3 cup self-rising flour, and more.
Yes, Chocolate And Raspberry Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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