As its name suggests, this chocolate sin cake recipe is so sinful but you can’t help eating it anyways! Make this dessert at home and impress your friends and family. It’s a rich chocolate cake that is so soft and moist, it’s the perfect way to end off your meal.
How To Make Copycat Applebee's Chocolate Sin Cake
Ingredients
- 6 oz semisweet chocolate
- 2 oz bitter chocolate
- 1 cup butter, unsalted
- 1 tsp vanilla extract
- 4 eggs, at room temperature
- 4 egg yolks, at room temperature
- 1/2 cup brown sugar, firmly packed
- 6 tbsp corn starch
Topping
- 10 oz frozen red raspberries , thawed, in heavy syrup
- 1 pint fresh raspberries
- 12 cookies pieces, or chocolate pieces; triangular shape
- 12 sprigs fresh mint
Instructions
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Butter sides and bottoms of 12 4-oz. ramekins and set aside. Alternatively, you can use a no-stick cooking spray.
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In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
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When butter and chocolate are melted, stir to blend and set aside.
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In a large bowl of a mixer, combine eggs, egg yolks and brown sugar. Beat on high for 5-7 minutes or until thick and quadrupled in volume.
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Reduce speed to low and add cornstarch one tablespoon at a time, beating to incorporate after each addition.
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Increase speed to high and beat for 5 minutes or until mixture stands in soft peaks.
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With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of the bowl frequently.
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Divide batter between prepared ramekins and bake in a preheated 375 degrees oven for 10 minutes. The cake should have a light crusted and a soft center when done.
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Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve.
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When ready to serve, run a knife blade around the edges of the cake to separate it from the ramekin. Invert ramekin on a serving plate and lift the ramekin up, leaving the cake in the center of the plate.
Making the topping
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Pour thawed raspberries in a blender and puree. Strain and discard seeds.
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Ladle raspberry coulis around the cake and garnish with fresh raspberries, cookie/chocolate pieces and mint. Serve.
Nutrition
- Sugar: 19g
- :
- Calcium: 63mg
- Calories: 416kcal
- Carbohydrates: 36g
- Cholesterol: 163mg
- Fat: 29g
- Fiber: 6g
- Iron: 3mg
- Potassium: 274mg
- Protein: 6g
- Saturated Fat: 16g
- Sodium: 85mg
- Vitamin A: 717IU
- Vitamin C: 17mg
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