- 1 1/2 cups flour
- 3 cups sugar, divided
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 (250 g) packages PHILADELPHIA Cream Cheese, divided
- 4 eggs, divided
- 1/2 cup whipping cream
- 1/2 cup brewed strong coffee, cooled
- 2 teaspoons vanilla extract
- 1/4 cup hot water
- 1/2 cup semi-sweet chocolate chips
- 1 (425 g) package frozen raspberries in syrup, thawed
- 1 cup fresh raspberries
- 1/2 cup whipped cream
- Preheat oven to 350 degrees F and lightly spray 6 ramekins with cooking spray.
- Combine flour, 2 cups sugar, cocoa powder, salt and baking soda in a large bowl. Add 1/2 pkg. cream cheese (125 g), 2 eggs, whipping cream, coffee and vanilla; beat with mixer until smooth. With mixer running, add hot water slowly, mixing until batter is smooth. Set aside.
- In a separate mixing bowl, beat together remaining cream cheese, 2 eggs, 2/3 cup sugar and 1 tsp. vanilla extract until smooth.
- Fill prepared ramekins 1/3 full with chocolate cake batter. Fill a piping bag (fit with a large tip) with cream cheese mixture. Insert tip into the centre of batter in each cup; add cream cheese mixture to each ramekin until 2/3 full. (Do not overfill.) Slowly remove piping bag tip from centre of the cake and dab with chocolate cake batter to hide the white filling.
- Bake for 25 minutes. Remove from oven. Place 7 or 8 chocolate chips in the centre of each cake. Continue to bake for an additional 5 minutes. Remove from oven and let ramekins cool for 5 minutes.
- Meanwhile, blend thawed raspberries with the remaining sugar in a blender container until smooth.
- To serve, spread raspberry sauce onto 8 serving plates. Unmould cakes onto plates and garnish with fresh raspberries and whipped cream.