Decadent Chocolate Cake on a Bed of Raspberry Sauce

Recipe by Rita1652
READY IN: 55mins
SERVES: 8-12




  • Preheat the oven to 350 degrees.
  • Butter and flour a 10-inch round cake pan.
  • For the cake: Melt the chocolate and butter in a double boiler.
  • Set aside to cool.
  • Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
  • Slowly add the sugar and continue beating until mixture is pale yellow.
  • Fold in the melted chocolate.
  • Sift the flour over the chocolate mixture until it just disappears.
  • In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
  • Gently fold egg whites into the chocolate mixture in 2 parts.
  • Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
  • Bake for 20 to 25 minutes.
  • For the ganache: Place the chopped chocolate in a mixing bowl.
  • Place the cream in a saucepan and bring to a boil.
  • Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
  • Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
  • You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
  • Pour Sauce on each plate and top with cake.
  • You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.