Decadent Chocolate Cake with Raspberry Sauce
Decadent Chocolate Cake with Raspberry Sauce might be just the dessert you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 368 calories, 5g of protein, and 20g of fat. This recipe serves 12. If you have sugar, raspberries, gold flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 5 minutes.
Instructions
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. 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.
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.
Garnish with fresh raspberries.