Chocolate Decadence with Raspberry Red Wine Sauce

This is definitely a “special occasion” dessert, but I’ve been known to make it “just because”. It’s rich, luscious and so truly decadent that just a small slice will send you to chocolate heaven.

Yield Serves 20



  • 12 ounces bittersweet chocolate or chocolate chips, roughly chopped
  • 2 sticks plus 3 tablespoons butter, cut into chunks
  • 1 1/4 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract


  • 2 cups Tre Gatti Baldo Rosso
  • 1/2 cup (generous) frozen unsweetened raspberries
  • 1/4 cup sugar
  • 1/2 t. vanilla extract

Whipped Cream

  • 1 cup heavy cream
  • 2 T. sugar
  • 1 t. vanilla extract

back to recipe list


Preheat oven to 375°F. Spray a 9” springform pan with cooking spray, line the bottom with parchment paper, spray the paper then set pan aside.

Place 8 oz. chocolate and 2 sticks butter in a saucepan over medium low heat, stirring until mixture is completely blended. Remove from heat to a large bowl. Add sugar, mixing well. Whisk in eggs one at a time. Sift cocoa into mixture, stirring until just blended.

Pour batter into prepared pan; bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then invert onto a plate. Remove sides of springform pan and parchment paper. Set cake aside to cool completely, then refrigerate, uncovered, for 1 hour before serving.

Bring the wine, raspberries, sugar and vanilla extract to a boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cook until reduced to sauce consistency, stirring occasionally, about 20 minutes. Strain sauce; cool.

Whipped Cream:
Add sugar and vanilla to heavy cream in a deep bowl. Whip until until the cream reaches stiff peaks.

To Assemble:
Drizzle slices of cake with sauce, then top with a dollop of whipped cream.