Chocolate decadence with raspberry sauce
Ingredients: Yield: 8 servings
For the cake:
| Bittersweet chocolate (chopped) | 9 oz |
| Butter | 6oz |
| Eggs (separated) | 6ea |
| Granulated sugar | 1 cup |
| Flour | ¼ cup |
| Salt | ¼ tsp |
For the raspberry sauce:
| Raspberries | 1 pound |
| Sugar | 1 cup |
| Lemon juice | 1 tsp |
| Cornstarch (mixed with water) | 3 Tblsp. |
Procedure:
- Heat the oven to 325 degrees. Butter a 9-inch round cake pan and dust with flour.
- Melt chocolate with butter in a bowl over simmering water.
- Whip the egg yolks and ¾ cup of the sugar together. Mix in the flour gradually.
- Add the melted chocolate and butter and mix well.
- Whip the egg whites, salt, and remaining sugar until it peaks and then fold into the chocolate mixture.
- Pour the batter into the cake pan. Bake until center of the cake is moist but not runny, 30 to 40 minutes.
- Let the cake cool and turn out onto a platter. Let cool.
For the raspberry sauce
- In a heavy pot cook the raspberries, lemon juice and sugar.
- Strain and put back into the pot bring to boil and add the cornstarch slurry until thickened. Strain and cool.
To assemble:
1. Slice a wedge of the cake and
drizzle with raspberry sauce and whipped cream is optional.