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4 ounces bittersweet chocolate (not unsweetened)
1/2 cup butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Raspberry puree
Fresh Raspberries
Sweetened whipped cream
1. Preheat oven to 375*F (175*C). Butter an 8-inch round baking pan and line
bottom with a round of wax or parchment paper; butter paper.
2. Chop chocolate into small pieces. In a double boiler or metal bowl set over
a saucepan of barely simmering water melt chocolate with butter, stirring, until
smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate
mixture. Do this before dinner and allow to cool (or rush it and don't allow
to cool, makes no difference, but it's handy to have it melted in advance)
3. Just before serving dinner, add eggs and whisk well.
4. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
4. Pour batter into pan and bake in middle of oven 25 minutes, or until top
has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto
a serving plate.
5. Ladle raspberry puree into individual plates, add a slice of warm cake into
raspberry puddle, top with fresh berries, sweetened whipped cream and a dusting
of powdered sugar or cocoa.
Raspberry Puree
1/2 pt. raspberries (fresh for frozen; see thickening note)
1/2 c. water
1/2 c. sugar
Combining all ingredients and bring to a boil. Strain through fine mesh sieve and cool the sauce.
If too thin (using frozen berries will make it thinner), return sieved sauce to clean saucepan and boil down.
-- Rog & Jim, Toronto Downtown Bed and
Breakfast
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