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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Recipe Information
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
Instructions
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.
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.
In a large mixing bowl, whisk the granulated sugar and eggs together until pale and slightly fluffy, about 3-4 minutes.
Gradually add the melted chocolate mixture to the egg mixture, whisking gently until fully combined.
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.
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.
Let the cake cool completely in the pan before transferring it to a serving plate.
To prepare the raspberry sauce, combine the fresh raspberries, powdered sugar, lemon juice, vanilla extract, and water in a small saucepan over medium heat.
Cook the mixture until the raspberries break down and the sauce thickens slightly, about 8-10 minutes. Stir occasionally to prevent sticking.
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.
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
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 36.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 291 mg | 6% | |
*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.
