Falling Chocolate Cake with Raspberry Sauce – a delicious recipe with recipe raspberry sauce, chocolate, butter, sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C).
2
Butter 10 1/2 cup ramekins.
3
Melt chocolate and butter in a double boiler, stirring.
4
Cool mixture to room temperature.
5
Beat sugar and eggs with an electric mixer until well-combined.
6
Add flour and beat until thick and creamy, about 3 minutes.
7
Stir in chocolate mixture until well-combined and divide batter among ramekins.
8
Put ramekins on making sheet and bake in middle of oven until cake surfaces are cracked, about 15 minutes (centers will tremble slightly).
9
Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle.
10
Run a thin knife around edges of ramekins and invert warm cakes onto dessert plates.
11
Sprinkle cakes with confectioner's sugar and garnish with mint.
12
Serve cakes with ice cream and raspberry sauce.
1332
kcal
Calories
87
g
Fat
114
g
Carbs
26
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 6 ingredients. The key ingredients include: 1 recipe raspberry sauce, 12 ounces chocolate chopped, 2 sticks butter, unsalted, 1 cup sugar, and more.
Yes, Falling Chocolate Cake with Raspberry Sauce 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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