Prep 30 mins
Cook 40 mins
Calling all chocoholics--this is your dessert! Add raspberry sauce and you're in heaven! This is definitely not for the calorie counters, but everyone needs an indulgence now and then! Originally from a local restaurant in Houston called Ouisie's Table--everything I've ever ordered there has been WONDERFUL. To keep the whipped cream stabilized, I always add about 1/2 t. unflavored gelatin to the cream before I whip it. Prep time does not include "setting up" time.
For the chocolate decadence
- 1 cup water
- 1 cup sugar, divided
- 3 cups coarsely chopped good quality semisweet chocolate
- 1 1⁄4 cups unsweetened butter, cut into pieces, plus additional butter as needed
- 6 eggs
- 1 cup heavy cream (whipping)
- 2 tablespoons sugar
For the raspberry sauce
- 2 pints fresh raspberries
- 1⁄2 cup sugar
- 2 cups water
- Preheat oven to 350°.
- Line a springform pan with parchment or wax paper and brush with melted butter.
- Wrap bottom and sides of pan in aluminum foil to prevent leaks.
- Place springform pan in a larger pan.
- In a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
- Add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
- Set aside and allow to cool.
- With electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
- Gently fold chocolate mixture into eggs.
- Spoon batter into prepared pan.
- Pour very hot water into larger pan to come halfway up side of springform pan.
- Bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
- To unmold cake, gently heat bottom of springform pan over a small flame or stove top.
- Cut around the edges; remove sides of pan.
- Invert onto a serving plate.
- Gently remove pan bottom and parchment.
- With electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
- For the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
- Turn down temperature; cook 20 minutes over very low heat.
- Purée in blender and strain mixture through a fine sieve to remove seeds, if desired.
- To serve, cut cake into slices and place a slice on a dessert plate.
- Drizzle top and plates with the warm sauce.