serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 280 g (10 oz) semisweet chocolate (60% cacao), chopped
- 170 g unsalted butter
- 4 large eggs
- 75 g sugar
- Nonstick cooking spray
- ¼ cup freeze-dried raspberries, finely ground
- 1 cup thickened (heavy) cream, whipped
- Fresh raspberries (optional)
Instructions
- Preheat oven to 170°C (325°F). In large bowl set over saucepan of simmering water, stir chocolate and butter constantly until melted. Stir in pinch of salt. Remove from heat and cool slightly.
- In large bowl, using Immersion blender with whisk attachment, beat eggs and sugar 4 minutes, or until pale and thick. Fold in cooled chocolate mixture.
- Spray four ovenproof cups or ramekins (about 300 ml / 0.3 qt capacity) lightly with nonstick cooking spray. Divide batter among bakers and bake 18 to 20 minutes, or until cakes are puffed around edges with moist centers. Cool 2 minutes. Invert cakes onto individual plates.
- Dust cakes with raspberry powder and top with whipped cream. Serve with fresh raspberries, if desired. Cakes are best enjoyed while still warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
