Decadent Chocolate Cake On A Bed Of Raspberry Sauce Recipe

Indulge in this decadent chocolate cake, perfectly complemented by a luscious raspberry sauce. A Valentine's Day masterpiece (but perfect any time!), this recipe is easily adaptable to your favorite berries. Rich, moist chocolate cake meets a vibrant, tangy sauce for a truly unforgettable dessert experience.

Prep Time 30 mins
Cook Time 55 mins
Calories 663.7 kcal
Protein 25g
Rating 4.5 (4 Reviews)
Decadent Chocolate Cake On A Bed Of Raspberry Sauce 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Decadent Chocolate Cake On A Bed Of Raspberry Sauce

  • Dark Chocolate
  • Bittersweet Chocolate
  • Unsalted Butter
  • Eggs
  • 1 tablespoon sugar (optional, for raspberry sauce)
  • 1 cup (125g) all-purpose flour
  • Heavy Cream
  • Chambord Raspberry Liquor
  • 2 cups (250g) fresh raspberries

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How to Make Decadent Chocolate Cake On A Bed Of Raspberry Sauce

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch round cake pan.
  2. Melt 6 ounces (170g) of bittersweet chocolate and 1/2 cup (113g) unsalted butter in a double boiler or microwave in 30 second intervals, stirring until smooth. Set aside to cool slightly.
  3. In a large bowl, whisk 4 large egg yolks until light and fluffy. Gradually add 1 cup (200g) granulated sugar, beating until pale yellow and thick.
  4. Gently fold in the cooled melted chocolate mixture.
  5. Sift in 1 cup (125g) all-purpose flour until just combined. Do not overmix.
  6. In a clean bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
  7. Gently fold the egg whites into the chocolate batter in two additions.
  8. Pour batter into the prepared pan and tap gently on the counter to release air bubbles.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  10. Let the cake cool completely in the pan before frosting.
  11. For the Raspberry Sauce: Combine 2 cups (250g) fresh raspberries, 1 tablespoon Chambord (or other liqueur), and 1 tablespoon sugar (optional) in a blender. Puree until smooth. Strain if desired.
  12. For the Ganache: Place 6 ounces (170g) chopped semi-sweet chocolate in a mixing bowl. Heat 1/2 cup (120ml) heavy cream in a saucepan until it just boils. Pour the hot cream over the chocolate and let it sit for a minute. Then, whisk until smooth and glossy.
  13. Stir in 1 tablespoon Chambord (optional). Let the ganache cool to room temperature.
  14. Once the cake is completely cool, spread the ganache evenly over the top.
  15. Spoon the raspberry sauce onto plates. Top with a slice of cake and garnish with fresh berries (strawberries, raspberries, blueberries etc.) if desired.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

73g

Fat

176g

Carbs

15g

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