If you love chocolate, then this dessert is for you!  Rich and decadent chocolate truffle cake with port, ganache glaze, drizzled with raspberry sauce…. This indulgence is definitely worth it!

For a gluten free option, substitute 1 Tablespoon of cocoa powder for the flour.

I love pairing chocolate with port but you can substitute with any red wine, liqueur or vanilla extract. I used bittersweet chocolate for the cake and semisweet chocolate for the ganache, but feel free to use any type of chocolate you prefer.

 

Ingredients:

Cake:

  • 4 eggs ( room temperature)
  • 16 oz bittersweet chocolate
  • 1 stick of unsalted butter
  • 1 teaspoon instant espresso powder or coffee
  • 2 Tablespoons Port (or any liqueor or vanilla extract)
  • 1 Tablespoon sugar
  • 1 Tablespoon all purpose flour ( or cocoa powder for gluten free option)

Ganache:

  • 8 oz semisweet chocolate, chopped (or use chocolate chips)
  • 1 cup heavy cream

Raspberry Sauce:

  • 1 (10 oz) bag of frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 2 Tablespoons port ( or any liqueur or vanilla extract)

Optional garnish: fresh raspberries

 

Directions:

Preheat oven to 350 degrees.

Separate yolks and egg whites. Grease and flour an 8 inch springform pan and set aside. In a saucepan, stir chocolate & butter until melted. Add espresso powder and port and remove from heat. Stir in sugar, flour and egg yolks.

 

 

Using a mixer, beat egg whites until stiff peaks form and fold into chocolate mixture. Pour into the springform pan and bake for 25 minutes or until done.

 

 

Cool and remove sides of springform pan.

To make ganache:

Place chocolate in a medium bowl. Heat heavy cream in a saucepan over medium heat until just boiling. Pour over the chocolate and let sit for a few minutes to allow chocolate to melt, then whisk until smooth. Allow to cool slightly before glazing the cake.

To make raspberry sauce:

Puree raspberries in a blender. Strain the puree into a saucepan through a wire mesh strainer and discard the seeds. (You may need to use a spoon or spatula to push the puree through the strainer). Add sugar and cornstarch to the saucepan and bring to a boil. Turn down the heat and simmer for a few minutes. Mix in port or vanilla. The sauce can be made ahead and kept in the refrigerator.

 

 

To assemble: Spread ganache on top of the cake. Garnish with fresh raspberries (optional). The cake can be made a day ahead and kept in the refrigerator in an air tight container. If making ahead,  wait to drizzle the raspberry sauce until ready to serve.

Since I had some ganache left over, I served the dessert with some vanilla ice cream and drizzled the ganache on top. You can also serve the dessert with port.