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Winding Oak's Bookology Magazine

Decadent Chocolate Raspberry Cake

Decadent Chocolate Raspberry Cake
Serves 12
Inspired by our Bookstorm feature this month, No Monkeys, No Chocolate, bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
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Prep Time
25 min
Cook Time
2 hr 25 min
Total Time
3 hr
Prep Time
25 min
Cook Time
2 hr 25 min
Total Time
3 hr
Ingredients
  1. CAKE
  2. 1 cup semisweet chocolate chips (6 oz)
  3. ½ cup butter or margarine
  4. ½ cup all-purpose flour
  5. 4 eggs, separated
  6. ½ cup sugar
  7. SAUCE
  8. 1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
  9. ¼ cup sugar
  10. 2 Tbsp cornstarch
  11. 1 to 2 Tbsp orange- or raspberry-flavored liqueur, if desired
  12. GLAZE
  13. ½ cup semisweet chocolate chips
  14. 2 Tbsp butter or margarine
  15. 2 Tbsp light corn syrup
  16. GARNISH
  17. ½ cup whipped cream
  18. Fresh raspberries, if desired
Instructions
  1. 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.
  2. 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.
  3. Bake the 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.
  4. 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.
  5. 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.
Adapted from Betty Crocker
Adapted from Betty Crocker
Bookology Magazine http://www.bookologymagazine.com/
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