Every year for Christmas, I am required to make this dessert. It’s generally the only time of year that I make it and my nieces have declared that it “just isn’t Christmas” if I don’t make it. I’ve been making it since…. 1991 I think!
When I was married, each holiday season we’d spend Christmas Eve at my husband’s family and drive to my family’s on Christmas Day. Since we’d each take care of part of the meal, the easiest thing for me to do was dessert. I’d do a different dessert for each family celebration.
One year I made a caramely turtle pie thing for my family and I made this dessert to take to my in-laws as my MIL’s favourite flavour combination was (probably still is….) chocolate and raspberry. We ate it at my in-laws, and since there was some left I took it to my family’s for them to try. Well, they LOVED IT. More than the caramely thinga-majig. And I’ve been baking this every Christmas since. It is delicious and hopelessly decadent. Enjoy!
- 12 oz semi sweet chocolate, coarsely chopped (I use semi sweet chocolate chips)
- 3/4 cup thawed frozen raspberry juice concentrate (this is sometimes tough to find – raspberry “drink” works too)
- 1/2 cup granulated sugar
- 1 cup butter, cubed
- 6 eggs
- 1 tbsp raspberry liqueur (I use SourPuss)
- 1 cup whipping cream
- 2 tbsp raspberry liqueur
- 1 tbsp sugar (use fruit sugar if you have it or grind up some granulated sugar in blender or food processor for a finer sugar – it will incorporate into the whipped cream a little better)
- 2 packages (300g each) individually frozen raspberries, thawed
- 1/3 cup sugar (see above)
- 2 tbsp raspberry liqueur
Line an 8 cup stainless steel bowl with foil.
In a saucepan, combine chocolate, raspberry concentrate and sugar over medium-low heat, stirring constantly just until chocolate is melted. Remove from heat. Whisk or beat in butter and then eggs, one at a time. Stir in liqueur.
Pour mixture into foil lined bowl and bake in 325F degree oven for 1 – 1 1/4 hours or until slightly puffed up and top forms a crust (this sometimes takes a little longer… don’t worry) Cool to room temperature, then cover and refrigerate overnight. The centre may fall, but that’s normal.. the cake is supposed to be fudgy.
Topping: Whip cream and beat in liqueur and sugar.
Sauce: Drain raspberries well, reserving the liquid. Blend berries in blender and add liqueur and sugar. (You can push the sauce through a sieve to take out the seeds, but most of the time I don’t do this.) Add some of the reserved juice if the sauce is too thick.
To serve: turn over the bowl and peel foil off cake. Spread topping over cake and decorate if you wish. Pool some sauce on a plate and thinly slice cake and place on sauce. Delish!