Zutaten für Chocolate Decadence With Raspberry Sauce
- Fresh Raspberries
- Superfine Sugar
- Framboise Eau De Vie
- Semisweet Chocolate
- Unsalted Butter
- 4 large eggs
- 1 1/2 cups granulated sugar
- All Purpose Flour
- Heavy Cream
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Zubereitung von Chocolate Decadence With Raspberry Sauce
- **Make the Raspberry Sauce:** Combine 12 oz fresh raspberries, 1/2 cup granulated sugar, and 1 tbsp framboise (optional) in a blender or food processor. Puree until smooth.
- **Strain (Optional):** For a seedless sauce, press the puree through a fine-mesh sieve.
- **Preheat Oven & Prep Pan:** Preheat oven to 425°F (220°C). Grease and flour an 8 or 9-inch springform pan. Line the bottom with parchment paper, grease and flour the paper.
- **Melt Chocolate:** In a heatproof bowl set over a pan of simmering water (double boiler), melt 6 oz bittersweet chocolate and 4 oz unsalted butter, stirring constantly until smooth. Remove from heat and let cool slightly.
- **Whip Eggs & Sugar:** In a large bowl, beat 4 large eggs and 1 cup granulated sugar with an electric mixer on high speed until light, fluffy, and tripled in volume (5-10 minutes).
- **Combine Dry & Wet Ingredients:** Reduce mixer speed to low and gradually beat in 1/2 cup all-purpose flour. Gently fold one-third of the egg mixture into the melted chocolate, then fold in the remaining egg mixture.
- **Bake:** Pour batter into the prepared pan and bake for exactly 15 minutes at 425°F (220°C).
- **Cool Completely:** Let the cake cool completely to room temperature. Do not refrigerate.
- **Unmold & Serve:** Invert the cake onto a serving plate and carefully remove the parchment paper. Slice into wedges, top with raspberry sauce and whipped cream (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
66g
Fat
175g
Carbs
12g
