Warm Double Chocolate Cakes

Warm Double Chocolate Cakes
Warm Double Chocolate Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    C sugar + 8 t for coating ramekins

  • 4 1/2

    oz. bittersweet chocolate divided

  • 2

    large eggs

  • 1/4

    c plain Greek yogurt

  • sauce:

  • 2 2/3

    C fresh or frozen raspberries (if frozen retain liquid)

  • 1 1/2

    T sugar

Directions

Coat 8-1/3 or 1/4 C ramekins w/cooking spray, sprinkle w/ sugar and swirl to coat bottom and sides dumping excess. Finely chop 2 1/2 oz. of chocolate. Cut the remaining 2 oz. into 16 pieces roughly same size and set aside. Bring small saucepan of water to simmer set stainless bowl over and add 2 1/2 oz. chopped fine chocolate to that. Heat stirring until melted. While chocolate is melting, beat eggs in electric mixer w/1 T of sugar until thick and lemon colored-about 4". Set aside and clean beaters well. In med bowl electric mix egg whites until they have soft peaks. Add remaining 3 T sugar a little at a time until stiff peaks. set aside. Remove melted choc from heat. Add yogurt, sir, add yolk mixture, stir and add 1/3 of whites stirring well then gently fold in remaining whites until just combined. Divide evenly between ramekins. Cover and chill 1hr. Remove ramekins from oven and tuck 2 pieces each of cut chocolate into center of each and bake in middle of oven for 15-18". Let cool for 5" then serve w/drizzled raspberry sauce. For rasp sauce- puree raspberries in blender w/sugar. Add some jam to get the right consistency to drizzle.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: