Chocolate Decadence with Raspberry Sauce
Indulge in pure dessert luxury with this Chocolate Decadence with Raspberry Sauce—a rich, flourless dark chocolate cake that’s as velvety as it is irresistible. Made with premium 70% dark chocolate and a hint of vanilla, this dessert delivers an intensely deep chocolate flavor that melts in your mouth. It’s perfectly balanced by a tangy homemade raspberry sauce made from fresh raspberries, powdered sugar, and a splash of lemon juice, creating a vibrant contrast to the cake’s lush richness. With a quick 20-minute prep and just 30 minutes in the oven, this gourmet dessert is surprisingly easy to make. Perfect for special occasions or romantic evenings, serve it with a dollop of whipped cream and a sprinkle of fresh raspberries for an elegant finishing touch. This show-stopping treat promises to impress chocolate lovers and dessert enthusiasts alike! Keywords: chocolate decadence recipe, raspberry sauce, flourless chocolate cake, decadent dessert, chocolate lover's dessert.
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Recipe Information
Ingredients
- 8 ounces dark chocolate (70% cocoa or higher)
- 1 cup unsalted butter
- 1.25 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 cups fresh raspberries
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
- 0.5 cup whipped cream (optional, for garnish)
- 0.5 cup fresh raspberries (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9-inch round springform pan and line the base with parchment paper for easy removal.
In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
Whisk the granulated sugar into the chocolate mixture until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and flour until just incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 25–30 minutes, or until the center is just set and a toothpick inserted into the middle comes out with moist crumbs.
While the cake is baking, prepare the raspberry sauce by combining the fresh raspberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth.
Strain the raspberry sauce through a fine mesh sieve to remove the seeds and set aside.
Once the cake is done, allow it to cool in the pan for 10 minutes, then carefully remove the springform ring and let the cake cool completely on a wire rack.
To serve, slice the cake into wedges and drizzle each piece with raspberry sauce. Garnish with whipped cream and extra fresh raspberries, if desired.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 44.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
