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Brownie Cake Poked with Red Raspberries
3 ounces unsweetened chocolate, coarsely chopped
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups granulated sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2/3 cup unbleached, all-purpose flour
3 cups red raspberries, rinsed and lightly dried, divided
1 cup heavy (whipping) cream, whipped
Heat oven to 350 degrees F. Lightly grease and flour a 9-inch springform pan.
Prepare the brownies: Melt the chocolate in a double boiler set over simmering water. Stir often, over low heat, until chocolate is melted and smooth.
Remove top of double boiler from heat and carefully wipe bottom (so none of the moisture steams up into the chocolate).
Whisk in butter to blend.
Whisk in sugar, eggs and vanilla extract.
Whisk in flour, blending well.
Spread into prepared pan. Gently press 1 3/4 cups raspberries into brownie base.
Bake for 35 to 40 minutes or until the edges crack and feel firm to the touch.
Cool pan completely on a wire rack.
Gently remove sides of springform pan. Cut brownie base into wedges.
Serve each wedge with a dollop of whipped cream and a sprinkling of remaining red raspberries atop cream.
Makes about 8 wedges.
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