For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice.

Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish.

Hidden among the palm trees and sunshine of Fort Myers lies a culinary portal to Germany that’s quietly winning hearts one plate of rotkohl at a time—welcome to HJ German Corner, where authenticity ...