Heavenly Chocolate Cake

By Addie

“A slice of this dense, rich chocolate cake with raspberry sauce is sure to delight—it’s simplylove at first bite!”

Ingredients

• 3/4 cup unsalted butter
• 2/3 cup semisweet chocolate chips
• 1/2 cup firmly packed light brown sugar
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup ground almonds
• 2 eggs
• 2 Tablespoons confectioners’ sugar
• 1 1/4 cups prepared raspberry topping

Preparation

Step 1

Grease and line a 9-inch springform pan with waxed paper. Place the butter, chocolate chips, brown sugar and 3/4 cup hot water in a saucepan over low heat. Heat, stirring frequently, until the chocolate has melted, about 10 minutes. Let cool for 10 minutes. Meanwhile, preheat oven to 325°F.


Sift the flour, cocoa, baking powder and salt into a large bowl. Stir in the almonds. Make a well in the center of the dry ingredients and pour in the chocolate mixture. Beat until combined. Add the eggs and beat until smooth.


Pour the batter into the prepared pan. Place on a baking sheet. Bake until a toothpick inserted in the center comes out clean, 25–35 minutes. Cool the cake in the pan for 20 minutes. Remove from the pan and cool on a wire rack.


Sift the confectioners’ sugar over the cake. Serve with 2 tbsp. raspberry topping on the side of each slice.
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Serving Suggestion:

Serve with a couple of scoops of vanilla ice cream, sprinkled with some chopped almonds or chopped hazelnuts.