Chocolate Cake with Raspberry Sauce
I wanted to make a cake for my roommate’s birthday party and got the whole chocolate raspberry idea in my head. Found the recipe linked below. Came out really yummy, even though I only had a square glass baking dish. I mixed a little water in sugar to sub for the corn syrup in the glaze, and we got ice cream to go with instead of whip cream. It was a big hit! (I also made the balloon bouquet out of water balloons and green glitter pipe cleaners.)
Cake1 cup semisweet chocolate chips (6 oz)1/2 cup butter or margarine1/2 cup Gold Medal® all-purpose flour4 eggs, separated1/2 cup sugarSauce1 box (10 oz) frozen raspberries, thawed, drained and juice reserved1/4 cup sugar2 tablespoons cornstarch1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desiredGlaze1/2 cup semisweet chocolate chips2 tablespoons butter or margarine2 tablespoons light corn syrupGarnish1/2 cup whipped creamFresh raspberries, if desired
- Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
- Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
- Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
- Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.Makes 12 servings