Flourless Dark Chocolate Cake with Fresh Raspberry Sauce recipe

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Ingredients

8 ounces dark chocolate chips
1 cup butter
6 eggs
1 cup fresh raspberries
½ cup water
¼ cup white sugar

Nutrition Info

415.6 calories
carbohydrate: 27.3 g
cholesterol: 183.8 mg
fat: 33.8 g
fiber: 1.3 g
protein: 6 g
saturatedFat: 19.9 g
servingSize: -
sodium: 217.5 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.

  2. Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.

  4. Turn cake out of pan upside-down onto a cake plate.

  5. Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

Recipe Yield

1 10-inch cake

Recipe Note

Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!

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