Decadent Chocolate Raspberry Cake Recipe
DECADENT CHOCOLATE RASPBERRY CAKE RECIPE
FOOD AS MEDICINE:
Mindful Indulgence is just as much a part of optimal health as eating your vegetables! This cake is meant for a celebration and is incredibly rich and decadent, so a little sliver goes a long way. When choosing a chocolate bar, always look for at least 70% cacao, like the Theo’s brand used in this recipe. The antioxidants in cacao exceed red wine and even green tea. Cacao is high in magnesium, which can help to lower blood pressure and relax muscles. Topping the cake with fresh raspberries boosts its antioxidant profile and adds anti-cancer and anti-inflammatory benefits.
For the cake:
12 Tablespoons grassfed butter
8 ounces dark chocolate bar, chopped (choose at least 70% cacao. We like Theo’s brand)
½ cup raw cacao powder
5 Tablespoons Framboise liqueur
1 teaspoon vanilla extract
5 large eggs
1/3 cup sucanat
¼ teaspoon sea salt
For the glaze:
6 oz dark chocolate
¼ cup coconut milk
2 Tablespoons Framboise liqueur
½ teaspoon vanilla extract
For the fruit topping:
2 cups fresh raspberries
2 Tablespoons local honey
¼ cup Framboise liqueur
Preheat the oven to 350 F. Butter a 9-inch round springform pan. Bring a pan of water to a simmer. Place the butter and the chocolate in a heatproof bowl, then place it in the pan to create a double boiler. Melt, stirring occasionally, then allow to cool for 5 minutes. Whisk in the cacao powder, framboise and vanilla extract. Set aside. In an electric mixer, beat the eggs, sucanat and sea salt on high for 3-5 minutes, until volume triples.Fold the chocolate mixture into the egg mixture and mix until combined. Pour the batter into the springform pan and bake 25-30 minutes, until just set. Cool completely.
In the meantime, make the glaze. Melt the chocolate and coconut milk together in a double boiler and stir until smooth. Whisk in the framboise and vanilla. Remove the cake from the springform. Spread the glaze over the top and allow to cool until hardened. Combine the raspberries, framboise and honey and let sit for at least 10 minutes. Top with the berries just before serving.
Nutrition facts: 399 Calories, 29g Fat, 30g Carbohydrates, 7g Protein
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