Decadent Chocolate Cake With Raspberry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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. Spread in pan.
  • 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. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  • 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. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  • Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

Steps:

  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE



Triple-Chocolate Cake with Raspberry Sauce image

Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings (2-2/3 cups sauce).

Number Of Ingredients 14

1 package chocolate cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant chocolate pudding mix
4 large eggs
1-1/2 cups water
1/2 cup canola oil
1 cup semisweet chocolate chips
RASPBERRY SAUCE:
1 cup water
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 tablespoon sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.

CHOCOLATE RASPBERRY CAKE



Chocolate Raspberry Cake image

Enjoy this baked chocolate cake, garnished with raspberries - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 12

3 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 teaspoons white vinegar
1 teaspoon vanilla
2 cups cold water
1/4 cup raspberry jam
About 1 tablespoon powdered sugar, if desired
Fresh raspberries, if desired

Steps:

  • Heat oven to 350° F. Grease bottom and side of two 9-inch cake pans with shortening; lightly flour.
  • In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Stir in oil, vinegar and vanilla. Vigorously stir oil mixture and water into flour mixture with spoon about 1 minute or until well blended. Immediately pour into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  • Place 1 cake layer, top side down, on serving platter; spread with 1/4 cup of the jam. Top with second layer, top side up; dust with powdered sugar. Garnish with raspberries.

Nutrition Facts : Calories 285, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

CHEF JOHN'S CHOCOLATE DECADENCE



Chef John's Chocolate Decadence image

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Provided by Chef John

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 7

18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
  • Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
  • Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
  • Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
  • Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls and this chocolate raspberry cake looks like it came from a bakery. -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 23

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
FROSTING:
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

Steps:

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

DECADENT CHOCOLATE CAKE ON A BED OF RASPBERRY SAUCE



Decadent Chocolate Cake on a Bed of Raspberry Sauce image

Make and share this Decadent Chocolate Cake on a Bed of Raspberry Sauce recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 11

8 ounces dark chocolate
2 ounces bittersweet chocolate (chopped)
3/4 cup unsalted butter
4 large eggs, separated
4 ounces sugar
1/3 cup flour
8 ounces dark chocolate, chopped
3/4 cup heavy cream
2 tablespoons Chambord raspberry liquor
2 tablespoons Chambord raspberry liquor
2 pints raspberries or 2 pints berries, preserves melted in microwave oven

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 10-inch round cake pan.
  • For the cake: Melt the chocolate and butter in a double boiler.
  • Set aside to cool.
  • Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
  • Slowly add the sugar and continue beating until mixture is pale yellow.
  • Fold in the melted chocolate.
  • Sift the flour over the chocolate mixture until it just disappears.
  • In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
  • Gently fold egg whites into the chocolate mixture in 2 parts.
  • Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
  • Bake for 20 to 25 minutes.
  • For the ganache: Place the chopped chocolate in a mixing bowl.
  • Place the cream in a saucepan and bring to a boil.
  • Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
  • Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
  • You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
  • Pour Sauce on each plate and top with cake.
  • You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.

Nutrition Facts : Calories 663.7, Fat 58.1, SaturatedFat 35.2, Cholesterol 169.3, Sodium 61, Carbohydrate 45.2, Fiber 14.6, Sugar 18.3, Protein 12.6

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake With Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.

Provided by lazyme

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

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
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)

Steps:

  • Heat oven to 325ºF.
  • Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
  • Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • Beat egg whites in large bowl with electric mixer on high speed until foamy.
  • Beat in sugar, 1 tablespoon at a time, until soft peaks form.
  • Gently stir chocolate mixture into egg whites.
  • Spread in pan.
  • 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.
  • Run knife along side of cake to loosen; remove side of springform pan.
  • Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
  • Place on serving plate.
  • Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
  • Spread over top of cake, allowing some to drizzle down side.
  • Place whipped cream in decorating bag fitted with tip.
  • Pipe a rosette on each serving. Serve with Raspberry Sauce.
  • Garnish with fresh raspberries.
  • Raspberry Sauce:.
  • Add enough water to reserved juice to measure 1 cup.
  • Stir together sugar and cornstarch in 1-quart saucepan.
  • Stir in juice and raspberries.
  • Heat to boiling over medium heat.
  • Boil and stir 1 minute; strain.
  • Stir in liqueur.
  • Refrigerate any remaining sauce.

Nutrition Facts : Calories 486.5, Fat 27.4, SaturatedFat 16.1, Cholesterol 146.7, Sodium 149.6, Carbohydrate 60.8, Fiber 3.7, Sugar 45.8, Protein 5.8

CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE



Chocolate Ganache Cake with Raspberry Sauce image

Divine and heavenly are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like dark chocolate. - Laura Moore, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 18

2 pounds semisweet chocolate, chopped
1-1/4 cups butter, cubed
8 large eggs
1/4 cup all-purpose flour
GANACHE:
2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
SAUCE:
2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon orange extract
CHOCOLATE WHIPPED CREAM:
1 cup heavy whipping cream
3 tablespoons sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract

Steps:

  • Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

Nutrition Facts : Calories 777 calories, Fat 56g fat (33g saturated fat), Cholesterol 199mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 7g fiber), Protein 10g protein.

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR



Decadent Chocolate Cake W/Raspberry Liqueur image

I baked this cake a few years ago for my boyfriend's birthday. It turned out quite well. The raspberry Chambourd was a very nice flavor addition to the cake. I came across this recipe when watching Tyler Florence on the Food Network. You can experiment with different types of chocolate if you want. I used milk chocolate for the icing.

Provided by Natural-Food-Mommy

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet chocolate or 3 1/2 ounces dark bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
chambourd raspberry liqueur, for drizzling
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/4 cup unsalted butter, at room temperature
1/4 cup dark semi-sweet chocolate, finely chopped
dark chocolate, shaved,for decoration

Steps:

  • Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  • Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
  • Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
  • Beat in the eggs one at a time.
  • Scrape down the sides of the bowl and beat for another 3 minutes.
  • Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
  • Beat for 1 minute after each addition to incorporate the ingredients.
  • Mix until the batter is smooth.
  • Coat 2 (9-inch) round cake pans with non-stick cooking spray.
  • Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
  • Note: This really is crucial to ensure nice easy removal from the pan.
  • Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
  • Bake for 30 to 35 minutes.
  • The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
  • Leave to cool for 40 minutes.
  • Turn the cakes out of the pans and remove the paper.
  • Drizzle them with a few tablespoons of Chambourd.
  • Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
  • Beat in the dark chocolate and vanilla.
  • Add butter gradually in small bits.
  • Mix until everything is completely incorporated.
  • Using a spatula, fold in the chopped chocolate and give a final quick spin.
  • Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
  • Start in the center and work your way out.
  • Carefully place the second layer on top.
  • Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
  • Refrigerate for 5 minutes before decorating or cutting.
  • With a large knife scrape some shavings from a block of dark chocolate.
  • Scatter shavings over cake.

DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE



Decadent Dark Chocolate Mousse Cake With Raspberry Sauce image

A recipe from Martha Stewart Desserts, that I added a Raspberry glaze to. She also calls for both light and dark chocolate but I think keeping it all-dark goes better with the Raspberry.

Provided by Chef Pisces

Categories     Dessert

Time 1h

Yield 1 4, 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour, sifted
3/4 cup unsweetened alkalized cocoa powder, sifted
6 large eggs
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
3 1/2 cups heavy cream
10 ounces valrhona dark chocolate
1/4 cup raspberry liqueur or 1/4 cup raspberry flavored syrup

Steps:

  • Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
  • Whisk together the flour and cocoa powder in a medium bowl; set aside.
  • Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
  • Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
  • In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
  • Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
  • Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
  • Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
  • Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
  • To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE



Flourless Dark Chocolate Cake with Fresh Raspberry Sauce image

Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!

Provided by happy17cooker

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

8 ounces dark chocolate chips
1 cup butter
6 eggs
1 cup fresh raspberries
½ cup water
¼ cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
  • Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
  • Turn cake out of pan upside-down onto a cake plate.
  • Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Be as creative as you like with the chocolate glaze! Besides being spread, it can be drizzled over the cake using a fork or placed in a plastic bag and squeezed through a snipped corner.

Provided by Allrecipes Member

Time 2h

Yield 12

Number Of Ingredients 12

1 (6 ounce) package semisweet chocolate chips
½ cup butter
½ cup Gold Medal® all-purpose flour
4 large egg yolks egg yolks
4 large egg whites egg whites
½ cup white sugar
½ cup semisweet chocolate chips
2 tablespoons margarine
2 tablespoons light corn syrup
½ cup whipped cream
1 cup raspberry sauce
1 cup fresh raspberries

Steps:

  • Heat oven to 325 . Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan, 9x1 1/2 inches. Melt 1 package chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan.
  • 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. Run knife along side of cake to loosen; remove side of springform pan. Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely. Place on serving plate.
  • Heat 1/2 cup chocolate chips, 2 tablespoons margarine and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving. Serve with Raspberry Sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 30 g, Cholesterol 90.5 mg, Fat 17.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 9.8 g, Sodium 104.2 mg, Sugar 21.6 g

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE



Chocolate Mousse Cake With Raspberry Sauce image

I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.

Provided by Chef Dudo

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

10 ounces dark unsweetened chocolate squares
5 ounces unsalted butter
6 eggs, separated
1/4 cup sugar
4 ounces fresh raspberries or 4 ounces frozen raspberries
2 tablespoons icing sugar
1/4 cup water

Steps:

  • Preheat the oven to 350°F.
  • Line the base and sides of a 8 inch spring form with greaseproof paper.
  • Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
  • Let slightly cool.
  • Whisk the yolks with 2 tbs of the sugar until creamy.
  • Stir in the melted chocolate and butter and mix well.
  • Beat the eggwhites with the remaining sugar until very stiff.
  • Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
  • Place on the middle shelf of the oven and bake for 20 minutes.
  • When the cake is cooled, keep refridgerated.
  • Sauce:.
  • Put all the ingredients in a bowl, stir and then blend until smooth.
  • For an extra smooth sauce simply pass through a sieve.

Nutrition Facts : Calories 331.7, Fat 29.4, SaturatedFat 17.4, Cholesterol 157.4, Sodium 50.6, Carbohydrate 19.8, Fiber 5.4, Sugar 10.7, Protein 7.7

DARK CHOCOLATE-RASPBERRY CAKE



Dark Chocolate-Raspberry Cake image

This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.

Provided by KEN-N-STEPH

Time 1h20m

Yield 12

Number Of Ingredients 10

1 (15.25 ounce) package devil's food cake mix with pudding
½ cup water
¼ cup vegetable oil
2 large eggs
2 teaspoons almond extract
1 (21 ounce) can raspberry pie filling
2 tablespoons butter
1 cup dark chocolate chips
¼ cup milk
1 cup fresh raspberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
  • For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
  • Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Provided by Soccercoach

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 21

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  • Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  • Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  • While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  • While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  • Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g

More about "decadent chocolate cake with raspberry sauce recipes"

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
decadent-chocolate-cake-with-raspberry-sauce image
1 ½ cups raspberries ¼ cup granulated sugar 1 Tablespoon Water Instructions For the Cake Pre-heat oven to 350F. Generously grease a 9x2 inch spring form pan. Line the bottom with baking parchment and grease. Wrap the bottom of …
From waitingonmartha.com
See details


CHOCOLATE FLOURLESS CAKE WITH RASPBERRY SAUCE
chocolate-flourless-cake-with-raspberry-sauce image
2016-01-31 Combine the reserved raspberry juice, water, granulated sugar, and corn starch in a saucepan. Whisk the ingredients together until the corn starch is completely dissolved. Heat the sauce over medium-low heat until it's bubbling …
From simpleseasonal.com
See details


RECIPES - BETTYCROCKER.COM
What's Trending. Slow-Cooker Pulled Pork Sandwiches; Peanut Butter-Chocolate Poke Cake; 12 Must-Make Summer Breakfasts; Dad's Favorite Dishes for Father's Day
From bettycrocker.com
See details


DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE FILLING FOR THIS …
795 votes, 20 comments. 676k members in the Baking community. For all your baking needs! Recipes, ideas and all things baking related. Cakes …
From reddit.com
See details


DECADENT CHOCOLATE CAKE WITH RASPBERRY MOUSSE FILLING
CAKE INGREDIENTS 1 box Duncan Hines Dark Chocolate Fudge Cake mix ½ package instant chocolate pudding 1/2 cup sour cream 1/2 cup oil 1/2 cup warm water 4 eggs 1 tablespoon instant coffee granules 1 tsp vanilla extract. RASPBERRY MOUSSE FILLING INGREDIENTS 1 jar Polaner All-Fruit, seedless Raspberry Jam 1 small box raspberry Jello 1 tsp vanilla
From the-chicken-chick.com
See details


DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE | WELCOME BY …
This chocolate cake with raspberry sauce is ... Mar 25, 2016 - Top Atlanta blog Waiting on Martha shares a decadent chocolate cake with raspberry sauce …
From pinterest.ca
See details


DECADENT CHOCOLATE RASPBERRY CAKE - COMPLETELY DELICIOUS
2009-12-07 To make the cake: Preheat oven to 350°F. Butter and flour three eight-inch cake pans. Line the bottom of each pan with parchment paper. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon and salt. Mix on low speed for about 30 seconds. Add the butter and buttermilk and blend on low until moistened.
From completelydelicious.com
See details


DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE - SIDE DISH RECIPES
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.
From fooddiez.com
See details


CHOCOLATE DECADENCE CAKE WITH RASPBERRY CREAM | CANADIAN …
Preparation. Preheat oven to 325 °F (160 °C). Line bottom of a 9-inch (23 cm) springform pan with parchment paper. Cake: In a saucepan over low heat, heat cream, chocolate and butter, stirring, until chocolate is melted and smooth. Let cool slightly. In a bowl, using an electric mixer, beat eggs and sugar until tripled in volume and ribbons ...
From dairyfarmersofcanada.ca
See details


DECADENT LAYERED CHOCOLATE RASPBERRY CAKE - LINGER
2021-02-11 Cook it along with granulated sugar until the sugar is dissolved and it begins to boil. Add the raspberries and cook the mixture over medium heat until the raspberries break down and the sauce begins to thicken. Lower the heat and cook at a slow boil for 15 minutes. Add a pinch of salt to the filling.
From lingeralittle.com
See details


DECADENT CHOCOLATE CAKE WITH RASPBERRY TOPPING
Cake Directions: Preheat the oven to 375 degrees F. In a medium bowl, mix the eggs with a whisk. Add the honey or syrup, oil, milk, apple cider vinegar, and vanilla.
From leanhealthyageless.com
See details


DECADENT CHOCOLATE RASPBERRY CAKE RECIPE | ALI MILLER RD
2015-03-11 This cake is meant for a celebration and is incredibly rich and decadent, so a little sliver goes a long way. When choosing a chocolate bar, always look for at least 70% cacao, like the Theo’s brand used in this recipe. The antioxidants in cacao exceed red wine and even green tea. Cacao is high in magnesium, which can help to lower blood pressure and relax muscles. …
From naturallynourishedrd.com
See details


DECADENT TRIPLE LAYER CHOCOLATE CARAMEL “CHEESECAKE” WITH …
2020-09-07 Chill until firm – ideally overnight or a minimum of 4 hours. Raspberry sauce. Over low heat, place raspberries and 1/3 cup water. Heat to boiling and then combine cornstarch with 2 Tbsp water and stir into the raspberries. Keep stirring for about 3-4 minutes until cornstarch thickens the mixture. Pour into a jar to cool.
From brendadavisrd.com
See details


DECADENT CHOCOLATE RASPBERRY CHEESECAKE - DRISCOLL'S
Directions PREHEAT oven to 350°F. PLACE cookies into bowl of a food processor. PULSE cookies until crushed into fine crumbs. ADD butter. PULSE several times to combine ingredients. PRESS crumb mixture firmly into bottom a 9-inch spring-form pan. BAKE 5-10 minutes or until crust is firm and fragrant. SET ASIDE crust to cool completely.
From driscolls.com
See details


HEYLO: DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
2008-11-16 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.
From heylos-recipes.blogspot.com
See details


CHOCOLATE DECADENCE CAKE WITH RASPBERRY SAUCE - PINTEREST
Inspired by the old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, this enlightened rendition has deep bittersweet chocolate flavor and dense melt-in-your-mouth texture. No one will guess it's healthier. The secret is excellent natural cocoa powder and good-quality bittersweet …
From pinterest.com
See details


RASPBERRY CHOCOLATE MOUSSE CAKE RECIPE - THERESCIPES.INFO
Decadent Dark Chocolate Mousse Cake With Raspberry Sauce hot www.food.com. Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess. Whisk together the flour and cocoa powder in a medium bowl; set aside. Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the ...
From therecipes.info
See details


CHOCOLATE CAKE DRENCHED IN BRANDY WITH RASPBERRY SAUCE
2021-10-09 Chocolate glaze. 8 ounces good-quality semisweet chocolate, chopped. 1⁄ 2 cup salted butter, at room temperature. 1 tablespoon corn syrup. Raspberry sauce. 2 cups frozen raspberries, thawed. 1⁄ 2 cup sugar. 2 teaspoons cornstarch. 1 tablespoon cold water
From annamagazine.ca
See details


DECADENT RASPBERRY CHOCOLATE CAKE (PALEO, GF )
2019-02-04 DIRECTIONS FOR CAKE Preheat oven to 350 F 1. Line greased cake pans with parchment paper. 2. In medium mixing bowl add the flours, baking soda, baking powder, raw cocao, coffee, and salt.
From deliciousbreakthroughs.com
See details


21 IRRESISTIBLE RECIPES USING LEFTOVER BREWED COFFEE | ALLRECIPES
2 days ago Devil's Food Brownie Cake. View Recipe. You need just five ingredients to make this sinfully delicious cake: packaged brownie mix, devil's food cake mix, brewed coffee, eggs, and oil. The 2-ingredient ganache is optional, but definitely recommended. Advertisement.
From allrecipes.com
See details


A DECADENT CHOCOLATE CAKE TO ADD TO YOUR DESSERT STOCKPILE
2016-03-26 Instructions 1. For the cake: Pre-heat oven to 350f. Generously grease a 9x2 inch spring form pan. Line the bottom with baking parchment and grease. Wrap the bottom of the pan with foil to prevent water seeping in while the cake is baking. 2. Set up a double boiler. In a bowl, combine chocolate and butter pieces. Begin melting butter and chocolate.
From stylemepretty.com
See details


WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
A rich complex bittersweet chocolate cake with a caramel sauce which is simple to make and always loved by all.
From harsabu.heroinewarrior.com
See details


CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
2020-04-09 1. Make chocolate cake: Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water and stir together, being careful not to over-mix the batter. Pour batter into two 9-inch cake pans and bake at 350 for 30-35 minutes.
From tastesbetterfromscratch.com
See details


CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THE SPRUCE EATS
2021-12-20 Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside. The Spruce Eats / Julia Hartbeck. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
From thespruceeats.com
See details


DECADENT CHOCOLATE RASPBERRY CAKE - IRISH EXAMINER
Preheat your oven to 140°C and line a 9-inch round spring-form or loose-based cake tin with parchment. Place the chocolate, butter, orange liqueur and orange juice into a …
From irishexaminer.com
See details


CHOCOLATE RASPBERRY CAKE WITH WHIPPED CHOCOLATE GANACHE
2018-09-07 This Chocolate Raspberry Cake is a decadent, rich chocolaty cake, with a classic combination that everybody love. Moist chocolate cake filled with raspberries and chocolate ganache, frosted in whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a perfect cake for chocolate lovers indeed. …
From homecookingadventure.com
See details


DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE - SIDE DISH RECIPES
Heat oven to 325F. 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.
From fooddiez.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you bake a raspberry chocolate cake?
Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. 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.
Is there a cake with raspberry sauce for Valentine’s Day?
Chocolate Flourless Cake with Raspberry Sauce – If you can’t make it out for a Valentine’s Day dinner, this chocolate flourless cake with raspberry sauce will make for an evening of well-planned hedonism! Today’s recipe is an unapologetically rich dessert.
Can You Make A flourless cake with raspberry sauce?
If you can't make it out for a Valentine's Day dinner, this chocolate flourless cake with raspberry sauce will make for an evening of well-planned hedonism! Grease a 12 inch springform pan with butter and then line the bottom of the pan with a piece of round parchment cut to the size of the pan.
How to make raspberries liqueur cake?
In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside. Place cake on serving plate.

Related Search