This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Puree raspberries in a food processor.
- Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
- Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
- Remove from heat and cool completely.
- Butter an eight inch cake pan and line bottom with parchment or waxed paper.
- Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
- Add butter and continue heating and stirring until butter melts.
- Remove from heat and add chocolate, stir until smooth and cool.
- (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
- Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
- Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
- Pour into prepared cake pan.
- Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
- Bake at 325°F for 42 to 45 minutes.
- Cake will have risen and not be completely "set".
- Remove from water bath and cool cake completely on a wire rack.
- Cake will "collapse" as it cools down.
- Run a thin knife around pan to loosen cake.
- Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
- To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
- Garnish with whipped cream and a few fresh raspberries and serve.
- If desired, cake can be made a day ahead of time.
- Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2
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Donna Hall
[email protected]This cake is a showstopper.
Rayhan Fokir
[email protected]This cake is the perfect balance of sweet and tart.
Jason Wilkins
[email protected]This cake is so moist and fluffy, it melts in your mouth.
Victoria Johnson
[email protected]This cake is a chocolate lover's dream.
Suvash Yadav9076
[email protected]This cake is so rich and decadent, it's perfect for a special occasion.
Angelo Barends
[email protected]I love the combination of chocolate and raspberry in this cake. It's a classic flavor combination that never gets old.
Monalisa Apolinario Joao Baptista
[email protected]This cake is perfect for any occasion. It's elegant enough for a party, but it's also simple enough for a weeknight dessert.
Kemisola Medaiyedu
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best chocolate cake she's ever had.
Sieun
[email protected]This cake is so easy to make and it always turns out great. I love that I can make it ahead of time and it still tastes fresh.
Sukanya Lee
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so delicious, I'll definitely be making it again.
I'm Good
[email protected]I'm not sure what I did wrong, but this cake turned out terrible.
Bahar Kalmati
[email protected]This cake was a disaster! It didn't rise properly and the frosting was too runny.
Its Sarfin
[email protected]The cake was a little dry, but the frosting was amazing.
Zahid Asif
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Nelisiwe Madlems
[email protected]This cake is so delicious and decadent, it's hard to believe it's also gluten-free and dairy-free. I'm so glad I found this recipe!
Rur7r Gzxjd7
[email protected]I've made this cake several times now and it always turns out perfect. The chocolate and raspberry flavors are perfectly balanced and the cake is always moist and fluffy.
DevIL's NatioN
[email protected]This cake was a huge hit at my party! Everyone loved the rich chocolate flavor and the tart raspberries. It was also surprisingly easy to make, even for a beginner baker like me.