Decadent Chocolate Cake With Raspberry Sauce Recipe

Name: Decadent Chocolate Cake With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) package semi-sweet chocolate chips (1 cup); 1/2 cup butter or 1/2 cup margarine; 1/2 cup all-purpose flour; 4 eggs, separated; 1/2 cup sugar; 1/2 cup semi-sweet chocolate chips; 2 tablespoons butter or 2 tablespoons margarine; 2 tablespoons light corn syrup; 1/2 cup whipped cream; fresh raspberry, if desired; Raspberry Sauce; 1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved; 1/4 cup sugar; 2 tablespoons cornstarch; 1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)

Servings: persons

1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
fresh raspberry, if desired
Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)

1
Heat oven to 325u00b0F.
2
Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
3
Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
4
Stir in flour until smooth.
5
Stir in egg yolks until well blended.
6
Beat egg whites in large bowl with electric mixer on high speed until foamy.
7
Beat in sugar, 1 tablespoon at a time, until soft peaks form.
8
Gently stir chocolate mixture into egg whites.
9
Spread in pan.
10
Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
11
Run knife along side of cake to loosen; remove side of springform pan.
12
Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
13
Place on serving plate.
14
Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
15
Spread over top of cake, allowing some to drizzle down side.
16
Place whipped cream in decorating bag fitted with tip.
17
Pipe a rosette on each serving. Serve with Raspberry Sauce.
18
Garnish with fresh raspberries.
19
Raspberry Sauce:.
20
Add enough water to reserved juice to measure 1 cup.
21
Stir together sugar and cornstarch in 1-quart saucepan.
22
Stir in juice and raspberries.
23
Heat to boiling over medium heat.
24
Boil and stir 1 minute; strain.
25
Stir in liqueur.
26
Refrigerate any remaining sauce.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (6 ounce) package semi-sweet chocolate chips (1 cup), 1/2 cup butter or 1/2 cup margarine, 1/2 cup all-purpose flour, 4 eggs, separated, and more.

Yes, Decadent Chocolate Cake With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Decadent Chocolate Cake With Raspberry Sauce

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