Ingredients
- 8 oz high-quality dark chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves or jam
- 1 1/2 cups fresh raspberries
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and grease the sides.
- Melt dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
- Remove from heat and stir in sugar and vanilla extract.
- Whisk in eggs one at a time, mixing well after each until glossy and thick.
- Stir in flour and salt until just combined.
- Pour batter into prepared pan and bake for 25–30 minutes, until center is set but soft.
- Let cake cool completely in the pan.
- Spread raspberry preserves over the top of the cooled cake and layer fresh raspberries on top.
- To make ganache, heat cream until simmering and pour over chopped dark chocolate. Stir until smooth.
- Pour ganache over raspberries and tilt cake gently to spread evenly.
- Refrigerate cake for at least 2 hours until set before serving.
Notes
- Add a splash of raspberry liqueur to the ganache for a boozy twist.
- Use gluten-free flour blend for a gluten-free version.
- Top with whipped cream instead of ganache for a lighter touch.
- Double the recipe to make a layered cake with jam between layers.
- Best served chilled or at room temperature; do not reheat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 95mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
