Prep 15 mins
Cook 2 hrs
Springform pans aren’t just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.
- 1 (6 ounce) package semi-sweet chocolate chips (1 cup)
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup all-purpose flour
- 4 eggs, separated
- 1⁄2 cup sugar
- 1⁄2 cup semi-sweet chocolate chips
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons light corn syrup
- 1⁄2 cup whipped cream
- fresh raspberry, if desired
- 1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved
- 1⁄4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)
- Heat oven to 325ºF.
- Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
- Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
- Stir in flour until smooth.
- Stir in egg yolks until well blended.
- Beat egg whites in large bowl with electric mixer on high speed until foamy.
- Beat in sugar, 1 tablespoon at a time, until soft peaks form.
- Gently stir chocolate mixture into egg whites.
- Spread in pan.
- Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
- Run knife along side of cake to loosen; remove side of springform pan.
- Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
- Place on serving plate.
- Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
- Spread over top of cake, allowing some to drizzle down side.
- Place whipped cream in decorating bag fitted with tip.
- Pipe a rosette on each serving. Serve with Raspberry Sauce.
- Garnish with fresh raspberries.
- Raspberry Sauce:.
- Add enough water to reserved juice to measure 1 cup.
- Stir together sugar and cornstarch in 1-quart saucepan.
- Stir in juice and raspberries.
- Heat to boiling over medium heat.
- Boil and stir 1 minute; strain.
- Stir in liqueur.
- Refrigerate any remaining sauce.