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Receta Falling Chocolate Cake With Raspberry Sauce

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Raciónes: 10

Ingredientes

Cost per serving $0.76 view details
  • 1 x Recipe Todd English's raspberry sauce (see recipe)
  • 12 ounce Chocolate, bittersweet, minced
  • 2 stk butter, unsalted
  • 1 c. Sugar
  • 6 lrg Large eggs
  • 1/2 c. Flour, all-purpose Confectioner's sugar Mint leaves Vanilla ice cream

Direcciones

  1. Preheat oven to 350. Butter 10 1/2 c. ramekins.
  2. Heat chocolate and butter in a double boiler, stirring. Cold mix to room temperature.
  3. Beat sugar and Large eggs with an electric mixer till well-combined. Add in flour and beat till thick and creamy, about 3 min. Stir in chocolate mix till well-combined and divide batter among ramekins.
  4. Put ramekins on making sheet and bake in middle of oven till cake surfaces are cracked, about 15 min (centers will tremble slightly). Cold cakes in ramekins on a rack for 5 - 10 min, or possibly till cold sufficient to handle.
  5. Run a thin knife around edges of ramekins and invert hot cakes onto dessert plates. Sprinkle cakes with confectioner's sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
  6. suggested using pastry, cake, walnut, or possibly other nut flour in place of regular flour. Or possibly a mix (i.e. 3/4 cake, 1/4 nut flour).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 112g
Recipe makes 10 servings
Calories 475  
Calories from Fat 337 71%
Total Fat 39.13g 49%
Saturated Fat 23.54g 94%
Trans Fat 0.0g  
Cholesterol 174mg 58%
Sodium 52mg 2%
Potassium 334mg 10%
Total Carbs 35.16g 9%
Dietary Fiber 5.8g 19%
Sugars 20.55g 14%
Protein 8.95g 14%
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