FLOURLESS CHOCOLATE
CAKE WITH RASPBERRY SAUCE
adapted from http://allrecipes.com/recipe/8149/flourless-chocolate-cake-i/
and http://allrecipes.com/recipe/142149/raspberry-sauce/
CAKE (measurements for 10" cake pan version in parentheses)
1/3 c. water (1/2 cup)
rounded 1/8
t. salt (1/4 t.)
1/2 c. white
sugar (3/4 cup)
12 oz.
bittersweet baking chocolate (18 oz.)
10-2/3 T.
unsalted butter (1 cup)
4 eggs (6)
Preheat oven
to 300 degrees. Grease an 8" round
cake pan and set aside.
In a small
sauce pan, combine the water, salt, and sugar.
Heat over medium heat and stir until completely dissolved. Set aside.
Melt the
chocolate. (Original instructions call
for double boiler or microwave, but I used very low heat in a heavy saucepan,
and that was fine.) While the chocolate
is melting, cut the butter into about 20 pieces.
Pour the
chocolate into a bowl for mixing. With
an electric mixer, beat the butter into the chocolate, one piece at a
time. Beat in the heated
sugar-water. Slowly beat in the eggs,
one at a time. Put some water on to
boil.
Pour the
batter into the prepared pan. (Don't
worry that it fills most of the pan--it will not rise further.) Put the cake pan into a larger pan and add
boiling water halfway up the side of the cake pan.
Bake the
cake in the water bath for 45 minutes.
The center will still look wet.
Leave the cake in the pan, and chill overnight in the refrigerator. When ready to serve, unmold the cake by
sitting the cake pan in hot water for 10 seconds, and then invert onto a
serving plate.
RASPBERRY SAUCE
1 pint fresh
raspberries (could likely be adapted for frozen berries)
1/4 cup
white sugar
2 T. orange
juice
2 T.
cornstarch
1 cup cold
water
Combine the
raspberries, sugar and orange juice in a saucepan.
Whisk the cornstarch
into the cold water until smooth. Add to
the raspberry mixture in the saucepan and bring to a boil.
Simmer for
about 5 minutes, stirring constantly, until the desired consistency is
reached. The sauce will thicken further
as it cools.
Puree the
sauce in a blender (hand-held immersion blender works well). Serve warm or cold. The sauce will keep in the refrigerator for
up to two weeks.
If you have
sauce left when the cake is gone, you can use it on ice cream or stirred into
plain yogurt.
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