Warm Chocolate Cake with Raspberry Sauce

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The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery

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This rich, delicious cake is surprisingly easy to make and looks sensational.

Cake

• 8 oz bittersweet chocolate (250 g)
• 3/4 cup unsalted butter
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 cup mascarpone cheese
• 2 tbsp espresso powder
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder

Raspberry Sauce

• 300g package frozen unsweetened raspberries, thawed
• 1/4 cup granulated sugar
• 1 tbsp cornstarch

Butter bottom and sides of a 10-inch (25 cm) spring form pan. Line base with buttered parchment paper; dust inside of pan with cocoa powder. In saucepan over low heat melt chocolate and butter; set aside. In bowl, beat sugar and eggs until light and fluffy. Add mascarpone, espresso and vanilla; beat until smooth. Stir in melted chocolate mixture and fold in flour and baking powder. Spoon batter into prepared pan. Bake at 375F for 45 to 50 minutes. Let cool 30 minutes, then un-mould.

Over medium heat, mix sauce ingredients in saucepan and bring to a boil, stirring constantly until sauce thickens. Cool. Spoon over cake and serve with vanilla ice cream, if desired. Serves 8 to10.

Perfect Pairing: Inniskillin Cabernet Franc Icewine, Ancient Coast Vidal Icewine or Sola~Nero Olera Port.

For more appetizer recipes, visit a Wine Rack near you. For locations, visit www.winerack.com.

Credit: News Canada

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