411 West Italian Cafe Raspberry Black Satin Fudge Cake with Raspberry Sauce


  • 1/3 cup raspberry preserves
  • 12 oz semi-sweet chocolate
  • 1/2 lbs butter
  • 1 1/3 cups granulated sugar
  • 4 eggs
  • 1 Tbsp plus 1 tsp flour
  • Powdered sugar
  • Raspberry Sauce (recipe follows)


Grease a 9-inch springform pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water.

Preheat oven to 325° F.

Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves, chocolate and butter in a double broiler. Heat over medium heat, stirring until melted. Remove from heat.

In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.

Pour into springform pan. Place springform pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325° F until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish .

Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar.

Serve individual slices with Raspberry Sauce.

Raspberry Sauce Ingredients:

  • 1 pint fresh raspberries
  • 1 Tbsp granulated sugar
  • 1 tsp frozen orange juice concentrate


Purée all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve.

Makes 4

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