Recipe by: Michelle Pilarczyk

Source: Adapted from Laura Calder’s “French Food at Home” series. Cooking Channel TV


  • 340 g (12 oz) semisweet chocolate (one bag of chocolate chips is good)
  • 6 baskets raspberries
  • 3 for puree
  • 3 for decoration
  • 95 g (1/2 cup) sugar
  • 225 g unsalted butter, cubed
  • 5 eggs
  • 1 Tbsp raspberry liqueur or kirsch
  • 250 ml (1 cup) heavy cream, whipped
  • Fresh mint leaves to garnish


Preheat oven to 180 C (350 F) and boil water for a bain-marie (double boiler).

  • Make the raspberry puree: put 3 baskets of raspberries on a skill for 3-5 minutes until the juices run. Squish the raspberries with the back of a wooden spoon to aid the process.
  • Transfer to a blender and puree for a few seconds. Strain to remove the seeds. You should have 3/4 cup (175 ml) of the raspberry puree. Repeat to get more if necessary. Be sure to wipe the bottom of the strainer, the juices collect here.
  • Put the chocolate, raspberry puree and sugar in a bain-marie (double boiler) and heat to melt.
  • Whisk in the butter, a piece at a time, until smooth.
  • Stir in the raspberry liqueur / kirsch.
  • Remove from the heat and beat in the eggs, one at a time.
  • Pour into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
  • Set the mould or bowl in a casserole dish that will accommodate it, pour boiling water halfway up the sides of the mold, and bake until the mixture has risen and set, about 50 – 55 minutes until firm on the top.
  • Remove from the casserole dish and let cool. It will shrink.
  • Cover and chill overnight.
  • Turn the framboise out onto a serving plate.
  • Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.
  • Garnish with a few fresh mint leaves.
  • Serve and enjoy!

Download PDF here: French Chocolate Framboise Michelle Pilarczyk