Recipe courtesy of Lisa Maronian

Individual Chocolate Raspberry Flourless Cakes

  • Level: Easy
  • Yield: 6 small cakes
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6 ounces sugar

3/4 cup water

12 ounces butter, unsalted

12 ounces semisweet chocolate, chopped

5 eggs, large

5 egg yolks, large

4 tablespoons Framboise liqueur


  1. Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.
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