Melting raspberry cakes

Melting raspberry cakes


8 people made this

About this recipe: These raspberry cakes melt in your mouth, and have a little surprise inside - a heart of white chocolate.


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

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Preheat the oven to 200 C / Gas 6. Butter 4 ramekins.
  2. 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.
  3. Pour the cake mixture into the 4 prepared ramekins, and insert a square of white chocolate into the centre of each cake.
  4. Bake in the preheated oven until set, about 10 minutes. Sprinkle with icing sugar and serve warm with a scoop of raspberry sorbet.


If fresh raspberries aren't in season, feel free to use frozen and defrosted raspberries.

Recently viewed

Reviews (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

Write a review

Click on stars to rate