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Chocolate Dessert with Raspberry Sauce

Total Time

Prep: 35 min. Bake: 15 min.


20 servings (2 cups sauce)

My family never turns down this dessert. I make it for special occasions—anniversaries and birthdays, for example—and Sunday meals, too.


  • 16 ounces semisweet chocolate, chopped
  • 2/3 cup butter
  • 5 large eggs
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 2 cups fresh or frozen raspberries, whole, unsweetened
  • 1-3/4 cups water
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1 tablespoon water
  • Whipped cream
  • Whole, fresh raspberries to garnish


  1. Line bottom of a 9-in. springform pan with parchment; set aside.
  2. Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted.
  3. In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill.
  4. For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice.
  5. Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool.
  6. To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.

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