Melting raspberry cakes
These raspberry cakes melt in your mouth, and have a little surprise inside - a heart of white chocolate.
Ingredients
Serves: 4
- 2 eggs
- 55g caster sugar
- 200g fresh raspberries
- 60g plain flour
- 2 teaspoons lemon juice
- 4 squares white chocolate
- icing sugar, for serving
- 4 scoops raspberry sorbet
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Preheat the oven to 200 C / Gas 6. Butter 4 ramekins.
- Whisk the eggs and caster sugar until creamy. Blend the raspberries with a food processor or blender, and stir them into the egg mixture. Stir in the flour and lemon juice.
- Pour the cake mixture into the 4 prepared ramekins, and insert a square of white chocolate into the centre of each cake.
- Bake in the preheated oven until set, about 10 minutes. Sprinkle with icing sugar and serve warm with a scoop of raspberry sorbet.
Tip
If fresh raspberries aren't in season, feel free to use frozen and defrosted raspberries.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
Not very impressed, turned out more like a pudding than a cake very solid and heavy, edible with some custard, Then it could be me as I am only a novice but do not have many failures, I should like to hear other people's views - 19 Jul 2015
I definitely did something wrong as my cake didn't cook properly. Not sure I whisked it long enough.... I will attempt it again as it looks do delicious!!! - 25 Jun 2014
This was absolutely delicious. I made it as a Valentines dessert in heart shaped ramekins. There was some left over so I made a spare which was put in the fridge overnight. Next day it was just as tasty - though didn't look quite as appetising as it had dried slightly and the white chocolate had set. Would highly recommend this. - 18 Feb 2013