Ingredients
12 ounces of semi sweet chocolate chopped (2 boxes of baker’s chocolate)
1 1/2 bricks of unsalted butter (3/4 of a cup)
4 large eggs
1/2 of white sugar
10 ounce package of frozen unsweetened raspberries THAWED
1/4 cup sugar (to taste)
Whipped Cream
Preparation
Cake
Preheat the oven to 350 f (use normal oven)
Butter a nine by two inch round cake pan and then line bottom with a round of wax paper.
Butter paper and dust pan with flour knocking out excess
Melt chocolate and butter in a metal bowl over top a saucepan of simmering water whisking until smooth (you only need a small amount of water)
Cool slightly
Beat together eggs and sugar with an electric mixer until pale yellow think and a ribbon forms when the beater is lifted, about four minutes with a standing mixer and eight minutes with a hand held
Fold one forth of egg mixture into chocolate mixture to lighten
GENTALLY fold in rest of egg mixture into chocolate
Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles (lift and let go)
Put cake pan in a hot water bath and place it in the middle of the oven. (Put cake pan into a larger pan with hot water halfway up….DO NOT let water get into cake)
Check at about 35 minutes
Bake for about 45 minute (top will be set but a tester will NOT come out clean…not supposed to)
Remove cake from water bath cool completely on pan on rack….run a thin knife around the cake and chill covered at least for four hours and up to twelve Sauce
Puree the raspberries with sugar in a food processor or blender
Force into a fine sift into a bowl
Chill until ready to serve
To Remove Cake from Pan
- Put cake pan directly on a burner at VERY low heat
- Move pan around on burner to warm bottom about thirty seconds to
- Shake pan to loosen cake
- Invert cake onto a plate
- Remove wax paper and invert cake onto serving plate
- Put back in fridge for couple of minutes
Serve it sauce and whipped cream!!!!
