Applebee's Deadly Chocolate Sin
Ingredients:
-
2 tablespoons butter
-
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
-
10 ounce
package frozen red raspberries in heavy syrup, thawed
-
1 pint fresh
raspberries
-
12 triangular cookies or chocolate pieces
-
12 sprigs
fresh mint
Directions:
-
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 addition.
-
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 of plate.
-
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.
Applebee's Recipes
Close Clone Recipes