Wednesday, July 15, 2009

{ decadent chocolate cake with raspberry sauce }


mmm... here's the luscious cake I made yesterday because my sister-in-law was here for her yearly visit. This cake is so delicious. You'd never guess that there's only half a cup of flour in it. The tartness of the raspberry sauce balances out the sweet decadence of the chocolate cake with its rich ganache-like glaze. You have got to make this cake. Seriously! It's that good.

Decadent Chocolate Cake with Raspberry Sauce

1 cup semisweet chocolate chips
1/2 cup butter
1/2 cup all purpose or cake flour
4 eggs, separated
1/2 cup sugar

Heat oven to 325. Grease springform pan or regular round pan. Heat 1 cup chocolate chips and 1/2 cup butter in pot over medium heat until chocolate chips are melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tbsp at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.

Bake sprinform 35 to 40 mintues, round 30 to 35 minutes until top appears dry and cracked. Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Invert cake onto wire rack; remove bottom of springform pan and cool cake completely. Place on serving plate.

Glaze

1/3 cup semisweet chocolate chips
2 tbsp butter
2 tbsp corn syrup
Icing sugar (enough to thicken)

Heat chocolate chips, butter and corn syrup over medium heat until chocolate chips are melted. Gradually add enough icing sugar to make it a nice thick, but spreadable consistency. Stir until smooth. Spread over cake.

Raspberry Sauce

1 10 oz pkg frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tbsp corn starch

Add enough water to reserved juice to measure 1 cup. (I had enough juice that I didn't add any water). Mix sugar and cornstartch in pot. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Serve warm or cold.

(Original recipe from Betty Crocker's 40th Anniversary Edition Cook Book.)

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