Individual chocolate raspberry flourless cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Sugar |
| ¾ | cup | Water |
| 12 | ounces | Butter; unsalted |
| 12 | ounces | Semisweet chocolate; chopped |
| 5 | Eggs; large | |
| 5 | Egg yolks; large | |
| 4 | tablespoons | Framboise liqueur |
Directions
Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.
Yield: 6 small cakes
Converted by MC_Buster.
Per serving: 5345 Calories (kcal); 425g Total Fat; (68% calories from fat); 59g Protein; 390g Carbohydrate; 2743mg Cholesterol; 3167mg Sodium Food Exchanges: 0 Grain(Starch); 5½ Lean Meat; 0 Vegetable; 0 Fruit; 81 ½ Fat; 25 ½ Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# IN0003 Converted by MM_Buster v2.0n.