By Emily, Mandy & Rachel
Emily and Mandy made this when they saw each other a few weeks ago and I made it for Valentine's and both were a big hit. This cake is SUPER rich and really delicious. Beware, there are a lot of steps so make sure you have some time before you get started!
For the cake:
16 oz semi sweet chocolate (like baker's squares)
1 cup unsalted butter
6 eggs
1 tsp vanilla
For the white chocolate topping:
1 cup white chocolate chunks/chips
1 cup whipping/heavy cream
8 oz cream cheese, room temp
1/3 cup powdered sugar
For the raspberry sauce:
2 cups fresh or frozen raspberries
1/2 cup sugar (you can start with less and add more to your liking)
To make:
In a sauce pan over medium low heat, melt the semi-sweet chocolate and butter until completely melted. Stir constantly so the chocolate doesn't burn. Once the chocolate is melted, remove the pan from the heat and set aside until the chocolate cools (half hour).
16 oz semi sweet chocolate (like baker's squares)
1 cup unsalted butter
6 eggs
1 tsp vanilla
For the white chocolate topping:
1 cup white chocolate chunks/chips
1 cup whipping/heavy cream
8 oz cream cheese, room temp
1/3 cup powdered sugar
For the raspberry sauce:
2 cups fresh or frozen raspberries
1/2 cup sugar (you can start with less and add more to your liking)
To make:
In a sauce pan over medium low heat, melt the semi-sweet chocolate and butter until completely melted. Stir constantly so the chocolate doesn't burn. Once the chocolate is melted, remove the pan from the heat and set aside until the chocolate cools (half hour).
Pre-heat your oven to 400F. Line the bottom of a spring form pan with parchment paper and grease the sides (if you don't have parchment you can grease the bottom too).
Next, beat your eggs with your mixer for about 5 min - they should triple in volume. Fold the eggs into the cooled, melted chocolate until completely combined. Stir in the vanilla and pour into the prepared spring form pan. Bake for 15 to 20 min - no more! The center should be jiggly and the edges should be set. If you bake it too long it will dry out. Cool the cake on a wire rack for an hour, then in the fridge for another hour or so (should be completely chilled before putting the white chocolate topping on it).
Next, beat your eggs with your mixer for about 5 min - they should triple in volume. Fold the eggs into the cooled, melted chocolate until completely combined. Stir in the vanilla and pour into the prepared spring form pan. Bake for 15 to 20 min - no more! The center should be jiggly and the edges should be set. If you bake it too long it will dry out. Cool the cake on a wire rack for an hour, then in the fridge for another hour or so (should be completely chilled before putting the white chocolate topping on it).
After the cake has chilled in the fridge, start your white chocolate topping. Melt the white chocolate chips with 3 tablespoons in a sauce pan over medium low heat, again stirring constantly until completely melted.
In your mixer, beat the cream cheese and powdered sugar. Slowly add the melted white chocolate to this until completely combined and smooth and set aside. In your mixer the remaining heavy cream until stiff peaks form (making whipped cream) and then fold into the white chocolate mixture and spread over the top of the chocolate cake.
In your mixer, beat the cream cheese and powdered sugar. Slowly add the melted white chocolate to this until completely combined and smooth and set aside. In your mixer the remaining heavy cream until stiff peaks form (making whipped cream) and then fold into the white chocolate mixture and spread over the top of the chocolate cake.
Set the cake back in the fridge to chill for another hour (or even overnight).
Make your raspberry sauce while your cake is chilling. Put your raspberries and sugar in a saucepan over medium heat until bubbly and beginning to reduce. If the sauce is too watery/thin you can add a sprinkle of corn starch to thicken it up a bit. Remove from heat and use to drizzle over your cake when serving. *If you want, you can strain out the seeds - I did cause raspberry seeds drive me nuts!
Make your raspberry sauce while your cake is chilling. Put your raspberries and sugar in a saucepan over medium heat until bubbly and beginning to reduce. If the sauce is too watery/thin you can add a sprinkle of corn starch to thicken it up a bit. Remove from heat and use to drizzle over your cake when serving. *If you want, you can strain out the seeds - I did cause raspberry seeds drive me nuts!
Enjoy!
