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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I've made and served this decadent dessert numerous times - to the delight of guests and family. It has a fudgy consistency and big chocolate taste. The tart raspberry sauce complements the flavor and looks lovely spooned over each slice. -Patricia Vatta, Norwood, Ontario Ingredients:
1/2 cup butter |
6 ounces semisweet chocolate, chopped |
3 eggs |
2/3 cup sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2/3 cup king arthur unbleached all-purpose flour |
glaze: |
1/4 cup butter |
2 ounces semisweet chocolate, chopped |
2 teaspoons honey |
sauce: |
2 cups fresh or frozen unsweetened raspberries |
2 tablespoons sugar |
whipped cream, fresh raspberries and mint, optional |
Directions:
1. In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a bowl, beat eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well.
2. Pour into a greased and floured 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. Combine the glaze ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of springform pan to loosen; remove cake to serving plate. Spread glaze over the top and sides; set aside.
4. For sauce, puree raspberries in a blender or food processor. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving.
5. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint if desired. Yield: 12 servings.
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