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