FLOURLESS CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
CAKE:
6 eggs
6 oz. best quality chocolate (CalleBaut
can be purchased at Williams Sonoma)
9 oz whipped cream (heavy cream)
1/2 pint fresh raspberries for garnish
RASPBERRY SAUCE:
1/2 pint raspberries
1/2 cup water
1/4 cup sugar
You will need a mixer with
a wire whip attachment, a
10-inch cake pan and a second
pan larger than 10 inches for
a water bath.
Heat the chocolate in a bowl
over boiling water.
Whip the eggs to full volume
in mixer.
Fold the eggs into the chocolate,
then fold in the whipped cream.
Blend well.
Pour into the 10-inch pan that has
been brushed with butter and sprinkled
with sugar.
Bake cake in water bath with water
coming up about 1 inch on the pan.
Bake at 350 degrees F for 45 minutes.
Cool 10 minutes.
Turn out of pan onto cake plate.
Make raspberry sauce by combining all
ingredients and bringing them to a boil.
Strain and cool the sauce.
Garnish the cake with fresh raspberries
and serve with the sauce.
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