- 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
- Heat oven to 350 degrees F. Grease and flour 10-inch springform pan.
- 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.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Meanwhile, make Raspberry Sauce.
- 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.
- 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.