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Death by Chocolate with Raspberry Splash


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  • 15 oz best-quality bittersweet chocolate (like Valrhona or Callebaut)
  • 1 cup heavy cream
  • 4 T butter
  • 4 egg yolks
  • ½ cup icing sugar
  • 6 T Cointreau or Grand Marnier
  • Cocoa powder
  • Raspberry Splash
  • 10 oz frozen raspberries
  • 3 T berry sugar
  • 1 tsp lemon juice



Step 1

Line 9 x 5 inch loaf pan with parchment paper; set aside. Chop chocolate into small pieces and place in top of double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir. Whisk egg yolks into chocolate mixture. Sift in icing sugar, whisking constantly. Whisk in Cointreau until smooth. Pour into prepared loaf pan. Refrigerate for at least 8 hours to set or overnight. Raspberry Splash: In food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds. Unmould cake, removing paper. Dust top with cocoa powder. Drizzle large spoonful of raspberry splash on each plate. Using hot, wet knife, slice cake and place on plates. This makes a lot but freezes well. If you wish you can dress it up with fresh raspberries or even a medley of sectioned citrus fruits.

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