Chocolate Decadence With Raspberry Sauce

"This is from a Williams-Sonoma Cookbook. Great for any occasion, birthdays, Valentine's Day or for my favorite reason, just because you want chocolate!"
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Ready In:




  • To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade.
  • Puree until smooth.
  • If you prefer a seedless sauce, pass the puree through a sieve.
  • To make the cake, position a rack in the middle of an oven and preheat to 425°F.
  • Butter a 8 or 9-inch springform pan or layer cake pan.
  • Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely.
  • Butter the paper and dust with flour;tap out any excess.
  • Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler.
  • Set over a pan of gently simmering water but not touching the water.
  • Stir often until melted and combined completely.
  • Remove from the heat and let cool slightly.
  • Place the eggs and sugar in a bowl.
  • Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes.
  • Reduce the speed to low and beat in the flour.
  • Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the matter.
  • Pour and scrape the batter into the prepared pan and smooth the top.
  • Bake exactly 15 minutes.
  • Let cool completely to room temperature.
  • Do not refrigerate or the cake will stick to the pan.
  • Invert the cake onto a flat serving plate and peel off the paper.
  • Cut into wedges and top with sauce and whipped cream.
  • YUM!

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  1. I would make this except the eggs mentioned in the method are not indicated in the recipe. How many eggs are needed?


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