Chocolate and Raspberry Cakes

RECIPESPLUS
8Ingredients
50Minutes
250Calories

Ingredients

US|METRIC
  • 5 1/4 ounces raspberries
  • 2 eggs
  • 1/4 cup granulated sugar
  • 1/3 cup self rising flour
  • 4 teaspoons cocoa powder
  • custard
  • 1 ounce powdered hot chocolate (prepared according to package instructions)
  • 2 tablespoons cornstarch (mixed with 2 tbsp cold water until smooth)
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    Directions

    1. Preheat oven to 400°F. Lightly grease 4 - 7 oz ramekins and line bases with parchment paper. Arrange 4-5 raspberries in the bottom of each ramekin. Transfer to a large roasting pan.
    2. Whisk together eggs and sugar until mixture thickens and leaves a trail. Sift flour and cocoa powder over top and fold in. Distribute between ramekins. Pour enough boiling water to come halfway up sides of ramekins and bake for 20 mins, until firm to the touch.
    3. Meanwhile, for the custard, combine hot chocolate and cornstarch slurry. Bring to a boil and cook, stirring, until sauce thickens.
    4. Turn cakes out onto serving plates and remove paper liners. Sprinkle with remaining raspberries. Serve immediately with warm chocolate custard.
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    NutritionView More

    250Calories
    Sodium11% DV270mg
    Fat11% DV7g
    Protein16% DV8g
    Carbs14% DV42g
    Fiber16% DV4g
    Calories250Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol155mg52%
    Sodium270mg11%
    Potassium220mg6%
    Protein8g16%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber4g16%
    Sugars25g50%
    Vitamin A6%
    Vitamin C15%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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