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Decadent Chocolate Cake with Raspberry Sauce

Springform pans aren’t just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

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( 52 Ratings)

52 Ratings

5 Stars 58%

4 Stars 15%

3 Stars 12%

2 Stars

1 Stars 10%

Member Reviews ( 3 )

829f1d72-5107-47c7-a6d2-8d17a452e42a

Prep Time 25 min
Total Time 2 hr 5 min
Servings 12

Ingredients

Cake

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

Sauce

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

Glaze

1/2: cup semisweet chocolate chips

2: tablespoons butter or margarine

2: tablespoons light corn syrup

Garnish

1/2: cup whipped cream

: Fresh raspberries, if desired

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Directions

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 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.

EXPERT TIPS

Expert Tips

Be as creative as you like with the chocolate glaze! Drizzle it over the cake using a fork, or place it in a plastic bag and squeeze it through a snipped corner.

Chocolate Lover's Shortcut: You can make a single baked layer of Betty Crocker® SuperMoist® devil's food cake mix as decadent as this cake. Just stir 1/2 cup miniature chocolate chips into the batter before baking, then follow the directions in step 4. Freeze the other layer so when the rave reviews come in, you can make this dessert again!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 12g, 12% Trans Fat 1/2g 1/2% ),
Cholesterol: 105mg; 105%;
Sodium: 100mg; 100%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 2g 2% Sugars 31g 31% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 8%;

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/6/2011 2:04:28 PM REPORT ABUSE torismom said:

Rating:

Absolutley LOVE this cake!!! This is my all-time favorite cake to serve guests. I've also done it with peanut butter flavored chips (no sauce) & it tastes great too. If you love chocolate, you'll love this cake.

This reply was: Helpful Inspiring

Posted 2/13/2011 2:22:28 PM REPORT ABUSE mattoo said:

Rating:

Made this the other night for a special occasion. Came out delicious! I accidentally picked up milk chocolate chips instead of semisweet, so it was a lot brighter than in the picture, but was otherwise delicious. Will try with semisweet next time. The idea of a meringue cake was definitely new to me, but everyone raved about it. Definitely need the raspberry sauce, though! Cake is rather dry without it. I did struggle a little with the chocolate topping. I wound up adding more butter and some unsweetened chocolate I had on hand and finally got the consistency right, but then I needed to add sugar to restore the sweetness. I found that adding milk by the teaspoon helped me adjust the consistency until it was just right and the whole thing was smooth and glossy. Also poked some holes with a toothpick to help some of it seep into the cake itself.

This reply was: Helpful Inspiring