Chocolate Ganache Cake With Raspberry Sauce

  1. Grease a 10-in. springform pan and dust with baking cocoa; set aside.
  2. In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan.
  3. Bake at 350u0b0 for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up.
  4. For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides.
  5. For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds.
  6. In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract.
  7. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

semisweet chocolate, butter, eggs, allpurpose, chocolate chips, heavy whipping cream, sugar, cornstarch, cold water, orange extract, heavy whipping cream, sugar, baking cocoa, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-ganache-cake-with-raspberry-sauce/ (may not work)

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