Dense Chocolate Cake With Raspberry Sauce

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For Cake

  • 1 pound (just under half a kilo) of good semi-sweet chocolate (the better the chocolate, the better the cake!)
  • 1/2 cup butter
  • 1 1/2 tablespoon flour
  • 1 1/2 teaspoon sugar
  • 1 teaspoon hot water
  • 4 eggs, separated whites and yolks

Grease the bottom of an 8 inch spring form pan (pan that you can take the sides off of). Melt chocolate and butter. Add flour, sugar and hot water. Beat well. Add egg yolks, one at a time, beating well between each addition.

Beat egg whites until stiff. Fold gently into chocolate mixture. Bake 15 only at 426 degrees F. Cool completely. Chill.

For Raspberry Sauce

  • 1 pint fresh raspberries or 1 cup frozen raspberries
  • 2 tablespoons brandy
  • 1 cup whipping cream, whipped and slightly sweetened

Puree raspberries. If desired, strain out seeds. Mix in brandy and chill until ready to serve.

To serve cake Cut while cold and let stand 15 minutes before serving. Serve slices in a pool of raspberry puree and topped with fresh whipped cream.

Nancy White

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