Decedant Raspberry Cake - Cooking with Alkali
48Ingredients for one 9-inch cake pan
(this is extremely rich cake, so you can easily get 12 to 16 servings): 18 ounces semi-sweet chocolate (62% cacao)
10 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon sugar 1 tablespoon plus 1 teaspoon flour
5 large eggs, room temp, or slightly warm for best results.
pinch of salt & espresso
- serve with ice-cold fresh raspberry sauce
Prep 9 in pan w/ oil & flour
Combine Butter & Chocolate in a double boiler Blend Sugar & eggs until light & airry
add espresso & salt & flour combine 1/3 into the now cooled chocolate mixtures & then combine that back into the rest of the egg mix
* Bake at 425 F. for probably 12-15 minutes depending on the oven, until just barely set, with a jiggle below the surface. The cake will firm up as it cools.
Ingredients for about 3 Cups Fresh Raspberry Sauce:
4 half-pint baskets of fresh raspberries (1.5 pounds), rinsed, drained
2 to 3 teaspoons fresh lemon juice, or to taste
1/4 cup sugar, or more to taste
4 tablespoons water, depending on desired thickness (1 TBL for this one)
*Depending what you're going to serve the sauce with, you may want to add some wat before cooking the berries. If you want something a little thicker, to serve over ice cream for example,
then don't add any water. On the other hand, if you want and lighter texture, toss in a few tablespoons of water before heading to the stove. Be careful; we're not boiling and reducing the sauce, so we can't cook out excess liquid.
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