For me, raspberries pair very well with chocolate. Here, I drizzled raspberry sauce I made a couple days ago over chocolate cake I made this afternoon.
Ingredients
* 1/4 pound unsalted butter, room temperature
* 1 cup sugar
* 4 extra large eggs, room temperature
* 1 (16-ounce) can of chocolate syrup
* 1 tablespoon of vanilla extract
* 1 cup all-purpose flour
* 1 tbsp decaf pulled espresso shot
* 1/3 cups semi-sweet chocolate chips (optional)
Directions:
1) Preheat oven to 350 degrees F.
2) Butter 4 5" diameter ramekins; set aside for later.
3) Cream butter and sugar in bowl until light and fluffy.
4) Add eggs, 1 at a time.
5) Mix in chocolate syrup, vanilla, and liquid espresso.
6) Add flour.
7) Mix until just combined.
8) Pour batter into ramekins until two-thirds way from top.
9) Sprinkle chocolate chips over batter in each ramekin.
10) Place ramekins onto baking sheet.
11) Bake 40 minutes.
12) Let cool 15 minutes.
13) Drizzle raspberry sauce over cake.
