Best 5 Chocolate Decadence With Warm Raspberry Sauce Recipes

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
• Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
• Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
• Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

CHOCOLATE DECADENCE WITH RASPBERRY SAUCE

Steps:

• 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!

CHOCOLATE DECADENCE WITH WARM RASPBERRY SAUCE

Steps:

• 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.

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

CHOCOLATE DECADENCE

Steps:

• Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
• Make batter:
• Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
• Cool slightly.
• Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
• Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
• Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
• Make sauce:
• Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
• Remove cake from pan:
• Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
• Bring cake to room temperature. Serve with sauce and whipped cream.