Spiedini Ristorante
Spiedini Ristorante

Raspberry Chocolate Cake


  • 7 oz. milk chocolate
  • 7 oz. sweet butter
  • 3 egg yolks
  • 3 whole eggs
  • 5 oz. sugar
  • 3 oz. all purpose flour
  • ¾ cups raspberry pureé


Melt chocolate and butter. Whip eggs and sugar to ribbon stage. Add chocolate and raspberry pureé. Fold in flour. Bake for 20 minutes at 320°F. Bake in small individual forms.

Brush baking dish with melted butter, sprinkle with sugar.

Garnish warm cake with chocolate sauce, vanilla ice cream and fresh raspberries.

Gustav Mauler — Certified Master Chef