Recipe courtesy of Laura Calder
Total:
8 hr 55 min
Prep:
10 min
Inactive:
8 hr
Cook:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.

Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.

Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.

Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Chocolate Pudding

Recipe courtesy of Ree Drummond

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

White Chocolate Bark

Recipe courtesy of Ina Garten

Chocolate Citrus Biscotti

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking