Copycat Applebee's Chocolate Sin Cake


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Make your favorite restaurant dessert at home and impress your friends and family.

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Serving Size / Yield

12 servings


  • 2 Tbs. butter
  • 6 oz. semisweet chocolate
  • 2 oz. unsweetened chocolate
  • 1 C. unsalted butter
  • 1 tsp. vanilla extract
  • 4 eggs (at room temperature)
  • 4 egg yolks (at room temperature)
  • 1/2 C. brown sugar, firmly packed
  • 6 Tbs. corn starch
  • 1 (10 oz.) pkg. frozen red raspberries in heavy syrup, thawed
  • 1 pint fresh raspberries
  • 6 chocolate squares, cut diagonally
  • 12 sprigs fresh mint

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Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-oz. ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside. 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. Reduce speed to low and add cornstarch, one Tbs. at a time, beating to incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently. Divide batter between prepared ramekins and bake in preheated 375 degree oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool. 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. Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular chocolate piece and mint.

Yield: 12 Copycat Applebee's Chocolate Sin Cakes

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