www.SecretRecipeWorld.com
If this isn’t your new favorite recipe at Applebee’s — it soon will be. ;)
Ingredients
2 tablespoons Butter
6 oz. semisweet Chocolate
2 oz. 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 oz. package frozen Red Raspberries in heavy syrup, thawed
1 pint fresh Raspberries
12 triangular Cookies or Chocolate Pieces
12 sprigs fresh Mint
Directions
1.Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-oz. ramekins and set aside.
2.In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
3.When butter and chocolate are melted, stir to blend and set aside.
4.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.
5.Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
6.Increase speed to high and beat 5 minutes or until mixture stands in soft peaks.
7.With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
8.Divide batter between prepared ramekins and bake in preheated 375 degree oven 10 minutes (cake will be light crusted with a soft center).
9.Remove from oven and cool.
10.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.
11.Pour thawed raspberries in blender and puree. Strain and discard seeds.
12.Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.
www.SecretRecipeWorld.com
Applebees Chocolate Sin Cake Secret Recipe
If this isn’t your new favorite recipe at Applebee’s — it soon will be. ;)
Applebee’s Chocolate Sin Cake
Ingredients
2 tablespoons Butter
6 oz. semisweet Chocolate
2 oz. 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 oz. package frozen Red Raspberries in heavy syrup, thawed
1 pint fresh Raspberries
12 triangular Cookies or Chocolate Pieces
12 sprigs fresh Mint
Directions
1.Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-oz. ramekins and set aside.
2.In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
3.When butter and chocolate are melted, stir to blend and set aside.
4.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.
5.Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
6.Increase speed to high and beat 5 minutes or until mixture stands in soft peaks.
7.With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
8.Divide batter between prepared ramekins and bake in preheated 375 degree oven 10 minutes (cake will be light crusted with a soft center).
9.Remove from oven and cool.
10.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.
11.Pour thawed raspberries in blender and puree. Strain and discard seeds.
12.Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.
www.SecretRecipeWorld.com
1. Heat 1 teaspoon olive oil in a large sauce pan and saute onion and garlic in olive oil.
2. Place tomatoes, juice and chicken broth/stock in sauce pan with onions and garlic, over medium heat; simmer 30 minutes. Puree the tomato mixture along with the basil leaves, onions, garlic and Italian seasoning.
3. Turn heat to LOW heat. SLOWLY add heavy cream; season with salt and pepper as needed.
Simmer on low for 1 ½ - 2 hours on low. BE SURE THE SOUP DOES NOT BOIL.
Servings: 4
