- 16 ounces semisweet chocolate, chopped
- 2/3 cup butter
- 5 eggs
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- RASPBERRY SAUCE:
- 2 cups fresh or frozen raspberries, whole, unsweetened
- 1-3/4 cups water
- 1/4 cup sugar
- 4 teaspoons cornstarch
- 1 tablespoon water
- Whipped cream
- Whole, fresh raspberries to garnish
- Line bottom of a 9-in. springform pan with parchment paper; set aside.
- Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted.
- In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill.
- For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice.
- Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool.
- To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 cups sauce).
Originally published as Chocolate Dessert with Raspberry Sauce in Country Woman July/August 1990, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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