Decadent Flourless Chocolate Cake with Raspberry Sauce Recipe

Decadent Flourless Chocolate Cake with Raspberry Sauce Recipe

  • 1 cup butter
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/3 cups sugar
  • 3/4 cup baking cocoa
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 (10 ounce) package Cascadian Farm® frozen organic raspberries, thawed, drained and juice reserved
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water, or as needed
  1. Heat oven to 350 degrees F. Grease and flour 10-inch springform pan.
  2. Heat butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted. Stir together sugar and cocoa in medium bowl. Add eggs and vanilla; stir with wire whisk until well blended. Stir in butter mixture. Pour into pan.
  3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Meanwhile, make Raspberry Sauce.
  4. Cool cake completely in pan on wire rack. Run knife around side to loosen cake. Remove side of pan. Serve cake with Raspberry Sauce. Store covered in refrigerator.
  5. Raspberry Sauce: Stir together sugar and cornstarch in 2-quart saucepan. Stir in raspberries and juice. Heat to boiling over medium heat. Boil about 1 minute or until thick. Strain and serve over cake.