Decadent Chocolate Cake with Raspberry Sauce

Dairy Free
Health score
2%
Decadent Chocolate Cake with Raspberry Sauce
125 min.
12
339kcal

Suggestions


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.

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!

Ingredients

  • oz semi chocolate chips 
  • 0.5 cup butter 
  • 0.5 cup flour all-purpose
  •  eggs separated
  • 0.5 cup sugar 
  • 10 oz raspberries frozen thawed drained
  • 0.3 cup sugar 
  • tablespoons cornstarch 
  • tablespoons raspberry liqueur 
  • 0.5 cup semi chocolate chips 
  • tablespoons butter 
  • tablespoons plus light
  • 0.5 cup whipped cream 
  • serving raspberries fresh

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • wire rack
  • sieve
  • hand mixer
  • toothpicks
  • spatula
  • springform pan

Directions

  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.

Nutrition Facts

Calories339kcal
Protein4.97%
Fat52.74%
Carbs42.29%

Properties

Glycemic Index
28.43
Glycemic Load
12.71
Inflammation Score
-5
Nutrition Score
7.8656522087429%

Flavonoids

Cyanidin
13.1mg
Petunidin
0.09mg
Delphinidin
0.38mg
Malvidin
0.04mg
Pelargonidin
0.28mg
Peonidin
0.03mg
Catechin
0.38mg
Epigallocatechin
0.13mg
Epicatechin
1.01mg
Epigallocatechin 3-gallate
0.15mg
Kaempferol
0.02mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:338.95kcal
16.95%
Fat:20.03g
30.82%
Saturated Fat:7.56g
47.28%
Carbohydrates:36.15g
12.05%
Net Carbohydrates:32.4g
11.78%
Sugar:25.18g
27.98%
Cholesterol:57.76mg
19.25%
Sodium:137.4mg
5.97%
Alcohol:0.32g
100%
Alcohol %:0.4%
100%
Caffeine:18.97mg
6.32%
Protein:4.25g
8.49%
Manganese:0.52mg
26%
Copper:0.32mg
15.83%
Fiber:3.75g
14.99%
Magnesium:48.09mg
12.02%
Selenium:8.32µg
11.89%
Iron:2.08mg
11.56%
Vitamin A:538.4IU
10.77%
Phosphorus:104.51mg
10.45%
Vitamin C:7.52mg
9.12%
Vitamin B2:0.12mg
7.22%
Zinc:0.95mg
6.32%
Vitamin E:0.92mg
6.1%
Potassium:201.26mg
5.75%
Folate:22.63µg
5.66%
Vitamin B1:0.07mg
4.48%
Vitamin B5:0.42mg
4.24%
Vitamin K:3.9µg
3.71%
Calcium:36.29mg
3.63%
Vitamin B3:0.68mg
3.39%
Vitamin B12:0.19µg
3.14%
Vitamin B6:0.05mg
2.62%
Vitamin D:0.3µg
2.02%