Roasted Raspberry Chocolate Cake with Chocolate-Sherry Sauce

There’s nothing like chocolate with raspberries to make a special occasion extraordinary, especially when that raspberry is our Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce….what a surprise!

  • 6 ounces bittersweet chocolate, broken into pieces
  • 2 cups boiling water
  • 3-1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter, softened (1-1/2 sticks)
  • 2 cups sugar
  • 4 eggs
  • 1-1/4 cups Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
  • 2 teaspoons vanilla extract
  • 1 cup chocolate sauce
  • 2 teaspoons sherry

Butter and flour a 10-inch bundt pan; tap out all excess flour. Set aside. Preheat oven to 350° F. Place the chocolate pieces in a medium bowl and whisk in the boiling water until chocolate is melted and mixture is smooth. Set aside to cool to room temperature. In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside. Combine the softened butter, sugar and eggs in a bowl. Using an electric mixer, beat on medium-high speed for about five minutes, or until light and fluffy.  Add the Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce® and vanilla. Beat just to blend well. At low speed, beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down sides of bowl after each addition. Beat only until smooth and well blended. Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then un-mold onto cake plate. While the cake is still slightly warm, pour the chocolate sauce to which the sherry has been added over the top, letting it drip down onto sides of cake. Cool completely before slicing. 12-16 slices

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admin on April 7th 2010 in Desserts

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