Decadent Chocolate Cake with Raspberry Sauce

Decadent Chocolate Cake with Raspberry Sauce
Decadent Chocolate Cake with Raspberry Sauce might be a good recipe to expand your dessert collection. One serving contains 150 calories, 3g of protein, and 7g of fat. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up whipped cream, raspberries, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

Instructions

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.
Ingredients you will need
Chocolate ChipsChocolate Chips
ShorteningShortening
Egg YolkEgg Yolk
ButterButter
All Purpose FlourAll Purpose Flour
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Springform PanSpringform Pan
Sauce PanSauce Pan
OvenOven
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.
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Egg WhitesEgg Whites
ChocolateChocolate
SugarSugar
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Hand MixerHand Mixer
SpatulaSpatula
BowlBowl
3
Spread in pan.
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SpreadSpread
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Frying PanFrying 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.
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Springform PanSpringform Pan
ToothpicksToothpicks
OvenOven
KnifeKnife
5
Place cooling rack upside down over cake; turn rack and cake over.
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Wire RackWire Rack
6
Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
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Springform PanSpringform Pan
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.
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RaspberriesRaspberries
Corn StarchCorn Starch
JuiceJuice
SugarSugar
WaterWater
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Sauce PanSauce Pan
8
Heat to boiling over medium heat. Boil and stir 1 minute.
9
Place small strainer over small bowl.
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SieveSieve
BowlBowl
10
Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
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LiqueurLiqueur
SeedsSeeds
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SieveSieve
11
Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted.
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French FriesFrench Fries
GlazeGlaze
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Sauce PanSauce Pan
12
Spread over top of cake, allowing some to drizzle down side.
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SpreadSpread
13
Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving.
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Whipped CreamWhipped Cream
14
Serve cake with sauce.
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SauceSauce
15
Garnish with fresh raspberries.
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RaspberriesRaspberries
DifficultyExpert
Ready In2 hrs, 5 m.
Servings12
Health Score1
Dish TypesSide Dish
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