Warm Chocolate Gateaux Topped with Sour Cream Quene

Name: Warm Chocolate Gateaux Topped with Sour Cream Quenelle and Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; Pinch salt; 1 cup (2 sticks) butter, slightly softened; 6 eggs; 2 egg yolks; 1 cup melted semisweet chocolate pieces; 18 cherry kisses or cherry cordial cremes to be placed inside the chocolate cake; 1 cup sour cream; 1 lime, juiced; 1 tablespoon Kirsch; 1/2 cup confectioners' sugar; 6 teaspoons raspberry sauce (the kind used for ice cream); 6 fresh raspberries; 6 mint leaves

Servings: persons

1 cup all-purpose flour
1/2 cup granulated sugar
Pinch salt
1 cup (2 sticks) butter, slightly softened
6 eggs
2 egg yolks
1 cup melted semisweet chocolate pieces
18 cherry kisses or cherry cordial cremes to be placed inside the chocolate cake
1 cup sour cream
1 lime, juiced
1 tablespoon Kirsch
1/2 cup confectioners' sugar
6 teaspoons raspberry sauce (the kind used for ice cream)
6 fresh raspberries
6 mint leaves

1
Preheat oven to 350 degrees F. Oil 6 individual cake tins (each about 4 1/2 inches in diameter) and dust with flour.
2
In the large bowl of an electric mixer, combine flour sugar and salt, mixing evenly.
3
Cream in butter at low speed, until evenly combined.
4
Then add eggs and egg yolks and melted chocolate until well combined.
5
Increase speed to high and beat for 2 minutes.
6
Fill each cake tin half full then place 3 cherry kisses in the center of the surface of the poured batter.
7
Then cover the kisses with the remaining batter to a level of 2/3's full.
8
Bake until the surface of the cake springs back when touched, approximately 35 minutes.
9
Make the topping while the cake is in the oven.
10
Mix the sour cream, lime juice, and the Kirsch in a small mixing bowl.
11
Sift in the confectioners' sugar gradually, mixing after each addition to keep smooth.
12
Remove cake from oven and let cool in pans for 10 minutes.
13
Then remove from pans to serving dish and top with sour cream/sugar topping mixture (spooned in a quenelle shape), a teaspoon of raspberry sauce, and a raspberry paired with a mint leaf.
14
Serve warm.

3903

kcal

Calories

236

Fat

387

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup granulated sugar, Pinch salt, 1 cup (2 sticks) butter, slightly softened, and more.

Yes, Warm Chocolate Gateaux Topped with Sour Cream Quenelle and Raspberry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Warm Chocolate Gateaux Topped with Sour Cream Quenelle and Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions