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Warm Double Chocolate Cakes

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Warm Double Chocolate Cakes 0 Picture

Ingredients

  • sauce:
  • 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
  • 2 2/3 C fresh or frozen raspberries (if frozen retain liquid)
  • 1 1/2 T sugar

Details

Preparation

Step 1

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.









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