Decadent Chocolate Cake With Raspberry Sauce

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READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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