Chocolate Dessert with Raspberry Sauce Recipe

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Chocolate Dessert with Raspberry Sauce Recipe

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My family never turns down this dessert. I make it for special occasions—anniversaries and birthdays, for example—and Sunday meals, too.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.

Ingredients

  • 16 squares (1 ounce each) semisweet chocolate
  • 2/3 cup butter
  • 5 eggs
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour (amount is correct)
  • 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

Directions

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 mixing 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

Nutritional Facts

1 piece: 105 calories, 8g fat (4g saturated fat), 69mg cholesterol, 78mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 2g protein.

  • 16 squares (1 ounce each) semisweet chocolate
  • 2/3 cup butter
  • 5 eggs
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour (amount is correct)
  • 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
  1. 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 mixing 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

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