Chocolate Decadence With Warm Raspberry Sauce

READY IN: 1hr 10mins
SERVES: 8-10


  • For the chocolate decadence
  • 1
    cup water
  • 1
    cup sugar, divided
  • 3
    cups coarsely chopped good quality semisweet chocolate
  • 1 14
    cups unsweetened butter, cut into pieces, plus additional butter as needed
  • 1
    cup heavy cream (whipping)
  • 2
    tablespoons sugar
  • For the raspberry sauce
  • 12
    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.