Heather'S Chocolate Cake With Fresh Raspberries Recipe

Name: Heather'S Chocolate Cake With Fresh Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. boiling water; 3 oz. unsweetened chocolate; 1 stick butter; 1 tsp. vanilla; 2 c. sugar; 2 eggs, separated; 1 tsp. baking soda; 1/2 c. sour cream; 2 c. less 2 Tbsp. flour, sifted; 1 tsp. baking powder

Servings: persons

1
Preheat oven to 350u00b0.
2
Grease and flour 10-inch spring-form pan.
3
Pour boiling water over chocolate and butter.
4
When melted, stir in vanilla and sugar, then whisk in egg yolks one at a time. Mix baking soda and sour cream and whisk into chocolate mixture. Sift flour and baking powder together; add to batter.
5
Beat egg whites until stiff.
6
Stir a quarter of the egg whites into batter. Fold remaining egg whites into the batter.
7
Pour batter into pan. Place on middle rack in oven and bake 40 to 50 minutes or until cake tester inserted into the middle comes out clean.
8
Cool; remove from pan.

1884

kcal

Calories

101

Fat

227

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 10 ingredients. The key ingredients include: 1 c. boiling water, 3 oz. unsweetened chocolate, 1 stick butter, 1 tsp. vanilla, and more.

Yes, Heather'S Chocolate Cake With Fresh Raspberries 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.

Heather'S Chocolate Cake With Fresh Raspberries

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