Nutritional Info

Nutrition Facts

Serving Size 1 (62g)

Calories 213
Calories from Fat 109 (51%)
Amount Per Serving %DIV
Total Fat 12.1g 19%
Saturated Fat 4.2g 21%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 30.7mg 10%
Sodium 56.4mg 2%
Potassium 149mg 3%
Total Carbohydrate 25.2g 8%
Dietary Fiber 1.1g 5%
Sugars 8.6g
Protein 3.4g 7%

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Recipe Description
This is a decadent cake, when topped with melted chocolate and topped with fresh raspberries. Add sweetened whipped cream to further increase the sweet assault on your taste buds.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  margarine
1 Cup(c)  chocolate chips
2 Tablespoon(T)  corn syrup
1/2 Cup(c)  semisweet chocolate chips
1/2 Cup(c)  sugar
4   eggs, separated
1/2 Cup(c)  all purpose flour
2 Tablespoon(T)  margarine
1/2 Cup(c)  semisweet chocolate chips
1/2 Pint(pt)  fresh raspberries


Heat oven to 325 degrees F. Grease a spring form pan, 8 by 2 1/2 inches, or round pan, 9 by 1 1/2 inches.  Melt chocolate chips and butter in a 2 quart heavy saucepan over medium heat, until chocolate chips are melted. Let cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan. Bake a spring form pan 35 to 40 minutes, or a round pan 30 to 35 minutes. Top will appear dry and cracked, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife along side of cake to loosen. Remove side of spring form pan. Invert cake onto wire rack, allowing bottom of spring form pan to cool completely. Melt more chocolate chips over medium heat. Place cake on a serving plate, then drizzle melted chocolate over top of cooled cake. Garnish with fresh raspberries and sweetened whipped cream, if desired.

Additional notes

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