Warm Chocolate Gateaux Topped with Sour Cream Quenelle and Raspberry Sauce

TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 35 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • Pinch salt
  • 1 cup (2 sticks) butter, slightly softened
  • 6 eggs
  • 2 egg yolks
  • 1 cup melted semisweet chocolate pieces
  • 18 cherry kisses or cherry cordial cremes to be placed inside the chocolate cake
    • TOPPING:
      • 1 cup sour cream
      • 1 lime, juiced
      • 1 tablespoon Kirsch
      • 1/2 cup confectioners' sugar
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat oven to 350 degrees F. Oil 6 individual cake tins (each about 4 1/2 inches in diameter) and dust with flour.

      In the large bowl of an electric mixer, combine flour sugar and salt, mixing evenly. Cream in butter at low speed, until evenly combined. Then add eggs and egg yolks and melted chocolate until well combined. Increase speed to high and beat for 2 minutes.

      Fill each cake tin half full then place 3 cherry kisses in the center of the surface of the poured batter. Then cover the kisses with the remaining batter to a level of 2/3's full.

      Bake until the surface of the cake springs back when touched, approximately 35 minutes.

      Make the topping while the cake is in the oven. Mix the sour cream, lime juice, and the Kirsch in a small mixing bowl. Sift in the confectioners' sugar gradually, mixing after each addition to keep smooth.

      Remove cake from oven and let cool in pans for 10 minutes. Then remove from pans to serving dish and top with sour cream/sugar topping mixture (spooned in a quenelle shape), a teaspoon of raspberry sauce, and a raspberry paired with a mint leaf. Serve warm.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.