Melting raspberry cakes

    15 min

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

    13 people made this

    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.

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    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