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Applebee’s Chocolate Sin Cake Recipe
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Applebee's Chocolate Sin Cake Recipe

If Applebees Chocolate Sin Cake isn’t your new favorite dessert at Applebee's — it soon will be. ;) Our Secret Restaurant Recipe for their Chocolate Sin Cake tastes just like Applebees'.
Prep Time1 hour
Active Time15 minutes
Total Time1 hour 15 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Applebee's, Cake, Chocolate, Dessert
Yield: 12 Servings

Ingredients

  • 2 tablespoons Butter
  • 6 ounces Semisweet Chocolate
  • 2 ounces 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
  • 1 10- ounce package frozen Red Raspberries in heavy syrup thawed
  • 1 pint fresh Raspberries
  • 12 triangular Cookies or Chocolate Pieces
  • 12 sprigs fresh Mint leaved picked

Instructions

  • Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins, 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. Set aside.
  • In large bowl of mixer, combine eggs, egg yolks and brown sugar. Beat on high 5 - 7 minutes, or until thick and quadrupled in volume.
  • Reduce speed to low.
  • Add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
  • Increase speed to high. 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.
  • Bake in preheated 375°F 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.
  • Pour thawed raspberries in blender and puree. Strain and discard seeds. Chill, covered, until ready to serve.
  • 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.
  • Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

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