DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
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
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
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 »
You'll also love
Jake Smith
[email protected]I wouldn't recommend this cake to anyone.
Evian Alcequiez
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
Waqas Wahlah
[email protected]The cake was a little dry, but the raspberry sauce helped to make it more moist.
raphael “bigshots” lopez
[email protected]This cake was a bit too sweet for my taste, but the raspberry sauce was delicious.
Teffiana Rogers
[email protected]The chocolate cake was dense and rich, and the raspberry sauce was tart and tangy. The two flavors paired perfectly together.
Hajra Ajmal
[email protected]This cake was easy to make and turned out great! I'll definitely be making it again.
Marwa Karim
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The raspberry sauce made it.
Sbusiso Ntando
[email protected]This cake was so moist and delicious. The raspberry sauce was the perfect complement.
Queeneth Ewona
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it.
Subham Das
[email protected]This is the best chocolate cake I've ever had! The recipe was easy to follow and the cake turned out perfectly. I highly recommend this recipe.
Nouman Ejaz
[email protected]My family loved this cake! It was easy to make and tasted amazing. The raspberry sauce was a great addition.
Rahat Al abdullah
[email protected]This chocolate cake was divine! The texture was moist and fluffy, and the raspberry sauce added a perfect touch of sweetness and tartness. I will definitely be making this again!