Description
This cake is a chocolate lover's delight! From bon appetit, september 1995.
Ingredients
- Frozen Raspberries In Light Syrup
- Semisweet Chocolate
- Unsweetened Chocolate
- Unsalted Butter
- Brewed Espresso
- Golden Brown Sugar
- Eggs
- Fresh Raspberry
Instructions
- For sauce:
- Working in batches, puree raspberries and syrup in processor
- Strain puree into medium bowl and chill
- For cake:
- Preheat oven to 350 f
- Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment
- Place all chocolate in large bowl
- Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar
- Add to chocolate
- Whisk until smooth
- Cool slightly
- Whisk in eggs
- Pour batter into prepared pan
- Place cake pan in roasting pan
- Pour enough hot water into roasting pan to come halfway up sides of cake pan
- Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour
- Remove pan from water
- Chill cake overnight
- Cut around pan sides to loosen cake
- Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake
- Place platter over pan
- Hold pan and platter together tightly and invert
- Lift off cake pan
- Peel off parchment
- Serve with sauce and fresh berries
- Cook time does not include refrigerating cake overnight