As if a fudgy, chocolate-intense dessert weren’t enough, this cake goes one better by incorporating a puree of fresh raspberries. The resulting flavor will intoxicate your taste buds.

CAKE
2 cups fresh raspberries
1 2/3 cups sugar, divided
10 oz. semisweet chocolate, chopped
3/4 cup unsalted butter, cut up
5 eggs
1 cup all-purpose flour
1/2 teaspoon salt

WHIPPED CREAM
1/2 cup whipping cream
1 teaspoon powdered sugar
1 teaspoon raspberry flavoring syrup

GARNISH
Powdered sugar
2 cups fresh raspberries

1. Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray; line with parchment paper. Spray paper.

2. Puree 2 cups raspberries in blender or food processor. Strain through fine strainer (you should have about 1 cup puree). Combine puree and 2/3 cup of the sugar in small saucepan; bring to a boil over medium heat. Reduce heat to low; simmer 20 to 30 minutes or until thickened and reduced to 2/3 cup, stirring frequently.

3. Melt chocolate and butter in large heatproof bowl set over saucepan of barely simmering water (bowl should not touch water); stir until smooth. Remove from heat; stir in raspberry puree.

4. Whisk remaining 1 cup sugar into chocolate mixture. Whisk in eggs one at a time. Whisk flour and salt in small bowl; fold into chocolate mixture in two additions until well-blended. Pour into pan.

5. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes; remove sides of pan. Cool completely. (Cake may sink slightly during baking.)

6. Meanwhile, beat all whipped cream ingredients in large bowl at medium-high speed until soft peaks form. Sprinkle cake with powdered sugar. Serve with whipped cream; garnish with 2 cups raspberries.

12 servings

PER SERVING: 445 calories, 24.5 g total fat (14 g saturated fat), 5.5 g protein, 57 g carbohydrate, 130 mg cholesterol, 210 mg sodium, 4 g fiber