Chocolate-Raspberry Truffle Cake

Cut this dense, fudgy chocolate cake into wedges and serve with whipped cream and fresh berries.


8 servings

Recipe from

Oxmoor House


1 (10-ounce) package frozen raspberries, thawed
1/3 cup water
1/3 cup sugar
1/2 cup unsalted butter, cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
6 large eggs
2 tablespoons all-purpose flour
1/8 teaspoon almond extract
Sweetened whipped cream
Fresh berries (optional)


Puree raspberries in a food processor. Press raspberry mixture through a wire-mesh sieve, using the back of a spoon to squeeze out juice. Discard seeds. Bring juice to a boil over high heat; cook over medium heat, stirring often, until mixture is reduced to 1/2 cup. Remove from heat, and cool completely.

Butter an 8" round cakepan, and line bottom with wax paper.

Cook water and sugar in a saucepan over medium heat until sugar dissolves, stirring occasionally. Add butter, and cook, stirring occasionally, until butter melts. Remove from heat, and add chocolate; stir until smooth. Cool.

Whisk together raspberry reduction, eggs, flour, and almond extract in a large bowl. Add chocolate mixture, and beat at medium speed with an electric mixer until blended. Pour into prepared cakepan.

Place cakepan in a larger pan; add hot water to large pan to a depth of 1". Bake at 325° for 42 to 45 minutes. Remove from water bath. Cool cake completely in pan on a wire rack.

Run a thin knife around pan to loosen cake. Invert cake onto a platter; remove wax paper, and invert onto another platter.

Cut cake into wedges, and serve with sweetened whipped cream and fresh berries, if desired.

Make-Ahead Plan: If desired, cake can be made a day ahead. Cover and chill in refrigerator; let stand at room temperature at least 1 hour before serving.