Dessert

Decadent Chocolate Cake with Raspberry Sauce

Name: Decadent Chocolate Cake with Raspberry Sauce
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 12 servings
Ingredients: 1 cup semisweet chocolate chips (6 oz); 1/2 cup butter or margarine; 1/2 cup Gold Medal™ all-purpose flour; 4 eggs, separated; 1/2 cup sugar; 1 box (10 oz) frozen raspberries, thawed, drained and juice reserved; 1/4 cup sugar; 2 tablespoons cornstarch; 1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired; 1/2 cup semisweet chocolate chips; 2 tablespoons butter or margarine; 2 tablespoons light corn syrup; 1/2 cup whipped cream; Fresh raspberries, if desired

30 December 2024

Not yet ratedRate Recipe

Total Time125 Mins

Serves12

Per Serving$0.87

Indulge your senses with our Decadent Chocolate Cake with Raspberry Sauce, a delightful dessert that promises to satisfy even the most discerning chocolate lovers. This dairy-free treat is perfect for any occasion, whether you're celebrating a special event or simply treating yourself to a slice of heaven. With its rich, fudgy texture and luscious raspberry sauce, this cake is a true showstopper that will leave your guests in awe.

Dessert Eggs Chocolate

Method:

1
Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
2
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites.
3
Spread in pan.
4
Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan.
5
Place cooling rack upside down over cake; turn rack and cake over.
6
Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
7
Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries.
8
Heat to boiling over medium heat. Boil and stir 1 minute.
9
Place small strainer over small bowl.
10
Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
11
Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted.
12
Spread over top of cake, allowing some to drizzle down side.
13
Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving.
14
Serve cake with sauce.
15
Garnish with fresh raspberries.

About this recipe

Imagine the aroma of semisweet chocolate melting into a velvety batter, combined with the lightness of whipped egg whites, creating a cake that is both rich and airy. The addition of a vibrant raspberry sauce, made from thawed raspberries and a hint of liqueur, adds a refreshing contrast that elevates the chocolate experience to new heights. Each bite is a harmonious blend of flavors, with the sweetness of the cake perfectly balanced by the tartness of the sauce.

Not only is this cake a feast for the taste buds, but it also caters to those with dietary restrictions, being completely dairy-free. With a preparation time of just over two hours, you can easily whip up this stunning dessert to impress family and friends. Serve it with a dollop of whipped cream and a sprinkle of fresh raspberries for an elegant touch. Get ready to dive into a world of chocolatey bliss that will have everyone coming back for seconds!

Adapted from Betty Crocker

Kit For This Recipe

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