Chocolate and raspberries are a match made in heaven on top of a luscious, dense cake flavored with coffee and ground almonds.

Source: https://www.mygreatrecipes.com/recipe/chocolate-ra

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Name: Chocolate Raspberry Cake
Prep time: 1 h
Total time: 2 h
Yield: 14
Cuisine: not set
Ingredients: 1 tbsp instant coffee granules; 10 1/2 oz unsweetened chocolate divided; 1 cup plus 2 tbsp unsalted butter; 2 cups sugar; 2 cups all-purpose flour; 5 tbsp unsweetened cocoa powder; 1 tsp baking powder; 1/2 cup blanched almonds; 2 large eggs beaten; 1/2 heavy cream; 3/4 cup raspberries

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INGREDIENTS

1 tbsp instant coffee granules
10 1/2 oz unsweetened chocolate ; divided
1 cup plus 2 tbsp unsalted butter
2 cups sugar
2 cups all-purpose flour
5 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 cup blanched almonds
2 large eggs beaten
1/2 heavy cream
3/4 cup raspberries

Servings

INSTRUCTIONS

Original recipe: https://www.mygreatrecipes.com/recipe/chocolate-raspberry-cake

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.

NOTES

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Chocolate Raspberry Cake

1 tbsp instant coffee granules 
10 1/2 oz unsweetened chocolate divided
1 cup plus 2 tbsp unsalted butter 
2 cups sugar 
2 cups all-purpose flour 
5 tbsp unsweetened cocoa powder 
1 tsp baking powder 
1/2 cup blanched almonds 
2 large eggs beaten 
1/2  heavy cream 
3/4 cup raspberries

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.

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Chocolate Raspberry Cake
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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 14 Servings

Calories: 274
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 274

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