Recipe courtesy of Laura Calder
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Chunk Cookies

Recipe courtesy of Ina Garten

Simple Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Sheet Cake

Recipe courtesy of Ree Drummond

Basic Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Chip Pancakes

Recipe courtesy of Gale Gand|Julia Moskin|Rick Tramonto

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories