Chocolate Decadence


  • 16 (1 ounce) squares semisweet chocolate
  • 2/3 cup butter
  • 5 large eggs
  • 2 tablespoons granulated sugar
  • 2 tablespoons flour
  • 2 cups fresh raspberries
  • 2 cups water
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Whipped cream
  • Garnish: fresh raspberries


  1. Line the bottom of a 9-inch springform pan with parchment paper; set aside.
  2. Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
  3. Gradually add chocolate mixture to eggs, beating at medium speed of electric mixer for 10 minutes.
  4. Fold in 2 tablespoons sugar and flour.
  5. Pour mixture into prepared pan.
  6. Bake at 400 degrees F for 15 minutes. Cake will not be set in center.
  7. Remove from oven; cover and chill thoroughly.
  8. Combine 2 cups fresh raspberries, 2 cups water, and 1/4 cup sugar in a large saucepan; bring to a boil over medium-high heat.
  9. Reduce heat, and simmer for 30 minutes, stirring occasionally.
  10. Pour raspberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Return raspberry mixture to pan.
  11. Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil, stirring constantly, 1 minute.
  12. Cool completely.
  13. To serve, spoon 2 to 3 tablespoons raspberry sauce onto each individual dessert plate; place wedge of chocolate dessert on sauce.
  14. Top each wedge with a dollop of whipped cream.
  15. Garnish, if desired.

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