Chocolate Cake with Raspberry Coulis
by Irene Vlach
Ingredients
- 8 oz chocolat , semi sweet, chopped
- 1/2 cup beurre
- 1/4 cup sucre
- 4 oeuf, separes
- 1 tsp vanille
- 1 tbsp sucre brun
- 12 oz framboises
- rum, or orange liqueur (opt.)
- creme a fouetter, (optional)
- 2 tbsp sucre
Instructions
In a double boiler combine chocolate and butter. Over just simmering watermelt chocolate, stirring until smooth. Add sugar and stir until dissolved. Remove from heat and let cool slightly. Add EGG YOLKS, one by one, mixing well after each addition. Stir in the vanilla. Set aside.
In a medium-size bowl, beat the egg whites until foamy. Add the brown sugar and beat until soft peaks form. Fold the white into the chocolate mixture.
Pour the batter into a buttered 9-inch cake pan. Set the pan inside a larger pan filled with boiling water about halfway up the sides of the cake pan. Bake: 350 F - 45'.
While cake is cooling, prepare the coulis: puree the raspberries and sugar. Strain through fine
sieve (opt.). Stir in
To serve: spoon i tbsp raspberry coulis onto each plate an dtop[ with a slince of cake. Spoon additional coulis over cke and garnish with whipped cream fresh raspberries and mint leaves.
AARP, Oct. 2004