1 hr 25 mins
Leslie in Texas's Note:
This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!
My Private Note
Units: US | Metric
- 1 (12 ounce) package frozen raspberries (not sweetened)
- 1 -2 tablespoon sugar, depending on how sweet you like your dessert (I used about 1 1/2 T. sugar)
- 1/3 cup Chambord raspberry liquor (raspberry liquor)
- 1/3 cup sugar
- 1/2 cup unsalted butter, cut into pieces
- 12 ounces good quality semisweet chocolate, broken into pieces
- 6 large eggs
- 2 tablespoons flour
- 1/4 teaspoon almond extract
- sweetened whipped cream, for garnish
- fresh raspberry, for garnish
- chocolate syrup, for garnish
- 1Puree raspberries in a food processor.
- 2Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
- 3Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
- 4Remove from heat and cool completely.
- 5Butter an eight inch cake pan and line bottom with parchment or waxed paper.
- 6Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
- 7Add butter and continue heating and stirring until butter melts.
- 8Remove from heat and add chocolate, stir until smooth and cool.
- 9(I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
- 10Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
- 11Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
- 12Pour into prepared cake pan.
- 13Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
- 14Bake at 325°F for 42 to 45 minutes.
- 15Cake will have risen and not be completely "set".
- 16Remove from water bath and cool cake completely on a wire rack.
- 17Cake will "collapse" as it cools down.
- 18Run a thin knife around pan to loosen cake.
- 19Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
- 20To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
- 21Garnish with whipped cream and a few fresh raspberries and serve.
- 22If desired, cake can be made a day ahead of time.
- 23Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
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Nutritional Facts for Chocolate-Raspberry Truffle Cake
Serving Size: 1 (110 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 306.3
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 14.8 g
- Cholesterol 126.0 mg
- Sodium 43.1 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 5.9 g
- Sugars 13.2 g
- Protein 7.2 g
The following items or measurements are not included:
Chambord raspberry liquor