Original recipe: https://www.mygreatrecipes.com/recipe/chocolate-raspberry-cake
Preheat oven to 325°F. Spray a 10-inch round springform pan with nonstick cooking spray and line with parchment paper. Combine the coffee granules with 2 tbsp. warm water in a small bowl. Break the chocolate into pieces. Place the butter and half of the chocolate in the top of a double boiler set over low heat. Add the coffee and sugar. Stir until the chocolate is melted, then remove from heat. Let cool for 15 minutes.
Meanwhile, sift the flour, cocoa and baking powder into a large bowl. Using a food processor, finely grind the almonds; add to the bowl. Mix the dry ingredients into the chocolate mixture; add the eggs. Spoon the batter into the prepared pan. Bake until firm, about 1 hour. Cool in the pan for 30 minutes. Turn out onto wire rack to cool completely.
Place the cream and remaining chocolate in the top of a double boiler set over low heat. Stir until blended. Cool for 15 minutes. Pour ¾ of the mixture over the top of the cake, letting it run down the sides. Top with the raspberries and drizzle with the remaining glaze. Chill 30 minutes. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (118g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 174 (64%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 157.2mg||48 %|
|Sodium 8264.5mg||285 %|
|Potassium 327.9mg||9 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 17.4g|
|Protein 10.7g||15 %|
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Calories per serving: 274
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