Decadent Chocolate Cake on a Bed of Raspberry Sauce
Indulge in the ultimate chocolate dessert experience with this Decadent Chocolate Cake on a Bed of Raspberry Sauce. Crafted with rich dark chocolate and a hint of vanilla, this velvety cake boasts a moist, melt-in-your-mouth texture that will satisfy any sweet tooth. Paired with a luscious homemade raspberry sauce made from fresh, tangy berries and a splash of lemon juice, this dessert delivers the perfect balance of intense cocoa flavor and fruity brightness. With just a few simple steps, this show-stopping treat is ideal for special occasions, dinner parties, or any time you crave a little indulgence. Serve each slice elegantly nestled in the vibrant sauce, with a sprinkle of powdered sugar and fresh raspberries for a truly Instagram-worthy presentation.
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Ingredients
- 200 grams unsalted butter
- 200 grams dark chocolate (70% cocoa or higher)
- 200 grams granulated sugar
- 4 eggs
- 125 grams all-purpose flour
- 0.5 teaspoons salt
- 300 grams fresh raspberries
- 30 grams powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line the base of a 9-inch (23 cm) round cake pan with parchment paper.
Step 2
In a heatproof bowl set over a pot of simmering water, melt the unsalted butter and dark chocolate together. Stir occasionally until smooth, then remove from heat and let it cool slightly.
Step 3
In a large mixing bowl, whisk the granulated sugar and eggs together until pale and slightly fluffy, about 3-4 minutes.
Step 4
Gradually add the melted chocolate mixture to the egg mixture, whisking gently until fully combined.
Step 5
Sift the all-purpose flour and salt into the bowl and fold gently using a spatula, ensuring no streaks of flour remain. Be careful not to overmix.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs.
Step 7
Let the cake cool completely in the pan before transferring it to a serving plate.
Step 8
To prepare the raspberry sauce, combine the fresh raspberries, powdered sugar, lemon juice, vanilla extract, and water in a small saucepan over medium heat.
Step 9
Cook the mixture until the raspberries break down and the sauce thickens slightly, about 8-10 minutes. Stir occasionally to prevent sticking.
Step 10
Remove the raspberry sauce from the heat and strain it through a fine-mesh sieve to remove seeds, if desired. Let the sauce cool to room temperature.
Step 11
To serve, spoon the raspberry sauce onto a plate to create a bed for the cake. Place a slice of the chocolate cake on top and garnish with fresh raspberries and a dusting of powdered sugar, if desired.
Nutrition Facts
| Serving size | (1306.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4446.1 |
| Total Fat 278.8g | 0% |
| Saturated Fat 155.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1186.9mg | 0% |
| Sodium 1539.0mg | 0% |
| Total Carbohydrate 456.0g | 0% |
| Dietary Fiber 44.8g | 0% |
| Total Sugars 292.4g | |
| Protein 58.8g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 397.0mg | 0% |
| Iron 35.3mg | 0% |
| Potassium 2361.6mg | 0% |
Source of Calories