Chocolate Dessert with Raspberry Sauce
My family never turns down this dessert. I make it for special occasions—anniversaries and birthdays, for example—and Sunday meals, too.
Total TimePrep: 35 min. Bake: 15 min.
Makes16-20 servings (2 cups sauce)
- 16 ounces semisweet chocolate, chopped
- 2/3 cup butter
- 5 large Nellie’s Free Range 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.
Nutrition Facts1 piece: 105 calories, 8g fat (4g saturated fat), 69mg cholesterol, 78mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 2g protein.
Originally published as Chocolate Dessert with Raspberry Sauce in Country Woman July/August 1990
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