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Deadly Chocolate Sin
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs at room temperature
4 egg yolks at room temperature
1/2 cup brown sugar firmly packed
6 tablespoons corn starch
1 package frozen red raspberries in heavy syrup (10 ounce) thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint
Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce
ramekins and set aside. In the top of a double boiler over simmering water,
combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter
and chocolate are melted, stir to blend and set aside.
In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high
5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add
cornstarch, one tablespoon at a time, beating to incorporate after each
Increase speed to high and beat 5 minutes or until mixture stands in soft peaks.
With a rubber spatula, fold the chocolate into the egg mixture, scraping the
bottom and sides of bowl frequently.
Divide batter between prepared ramekins and bake in preheated 375ºF oven 10
minutes (cake will be light crusted with a soft center).
Remove from oven and cool. Cover with plastic wrap and refrigerate until ready
to serve, then run a knife blade around edges of cake to separate cake from
ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center
Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle
raspberry coulis around cake and garnish with fresh raspberries, triangular
cookie or chocolate piece and mint.