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Decadent Chocolate Cake with Raspberry Sauce
Decadent Chocolate Cake with Raspberry Sauce
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Prep Time:
25 minutes
Total Time:
2 hours 5 minutes
Bake a decadent chocolate-raspberry cake in a springform pan for a delicious twist on a classic treat.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 325°F. Grease an 8-inch springform pan or 9-inch round cake pan with shortening. In a 2-quart heavy saucepan, melt 1 cup of chocolate chips and 1/2 cup of butter over medium heat, stirring occasionally. Allow to cool for 5 minutes. Mix in flour until smooth, then add egg yolks until well blended; set aside.
  • In a large bowl, use an electric mixer to whip the egg whites until foamy. Gradually add 1/2 cup of sugar, beating until soft peaks form. Gently fold in the chocolate mixture using a rubber spatula, then spread the batter in the pan.
  • Bake the springform pan for 35 to 40 minutes, or the round cake pan for 30 to 35 minutes, until a toothpick inserted in the center comes out clean (top will look dry and cracked). Let it cool for 10 minutes, then run a knife along the side of the cake to loosen it. Remove the side of the springform pan, place a cooling rack upside down over the cake, flip it over, and remove the bottom of the pan. Allow it to cool completely, approximately 1 hour.
  • Combine reserved raspberry juice with water to make 1 cup. In a 1-quart saucepan, blend sugar and cornstarch. Add juice and thawed raspberries. Bring to a boil over medium heat and cook for 1 minute, stirring constantly. Strain mixture through a small strainer over a bowl to remove seeds; discard seeds. Stir in liqueur and set aside.
  • Place the cake on a serving plate. In a 1-quart saucepan, heat the glaze ingredients over medium heat, stirring occasionally until the chips are melted. Spread the glaze over the top of the cake, allowing it to drizzle down the sides. Using a decorating bag fitted with a star tip, pipe a rosette on each serving of whipped cream. Serve the cake with the sauce and garnish with fresh raspberries.

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