Chocolate Decadence Cake with Raspberry Recipe

Chocolate Decadence Cake with Raspberry Recipe
SUBMITTED BY: rec.food.recipes Johnson recipes

Ready in: 30-60 minutes ?
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 12

INGREDIENTS:

***Cake***
12 ounces bittersweet chocolate
1/2 cup butter (real)
8 eggs (separated)
1/2 cup sugar, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
***Raspberry Sauce***
10 ounces pkg. frozen raspberries with syrup, thawed
2 1/2 teaspoons cornstarch
whipped cream
fresh raspberries

PREPARATION:

For Cake: In heavy saucepan, melt the chocolate and butter, stirring constantly until smooth. In a large bowl beat the egg yolks with 2 Tbs. of the sugar and the vanilla about 3 minutes or until creamy. Whisk the melted chocolate into the yolk mixture. Whisk a little of the chocolate mixture into the yolk mixture to warm it first and then whisk the chocolate mixture in.

In another large bowl, beat the egg whites with the salt until foamy. Gradually beat the remaining sugar in, beating until soft peaks form. Gently fold meringue in chocolate mixture. Gently whisk together until just blended. Butter a 9" inch springform pan; line bottom with parchment paper.

Spread batter in the pan and bake on the lower shelf of a preheated 350 degree over for 30-35 minutes or until a toothpick inserted in the center comes out clean. Leave the cake in pan, place on a wire rack to cool completely. Cake will shrink and fall as it cools. Prepare raspberry sauce while cake cools.

For Raspberry Sauce: Thoroughly drain raspberries adding syrup to a small saucepan. Whisk cornstarch into the syrup. Cook and stir over medium heat until slightly thickened. Cool completely. Gently mix in raspberries. Remove cooled cake from pan; peel off parchment. Place cake on serving plate. Pipe or dollop with whipped cream. Garnish with fresh raspberries, if desired. Cut into wedges to serve and add the raspberry sauce to the individual slices at serving.

Note: It looks very pretty to put about a Tbsp. of the sauce on a dessert plate and then put a slice of the cake on top of it with whipped cream and fresh raspberries on top.

NUTRITION:
322 calories, 27 grams fat, 23 grams carbohydrates, 7 grams protein per serving. This recipe is low in carbs.

Source :www.cdkitchen.com