For preparing the pan:
2 Tablespoons butter for buttering pan
3 Tablespoons sugar
7 1/2 ounces bittersweet Scharffen Berger chocolate, finely chopped
7 1/2 ounces (15 Tablespoons) unsalted butter
1/3 cup raspberry jam
3/4 cup sugar
2 teaspoons vanilla
1/4 cup sugar
1/2 cup water
1 pint (2 cups) fresh raspberries (can substitute 12 ounces frozen raspberries)
1 Tablespoon powdered sugar for dusting
Whole fresh blackberries
Preheat the oven to 275ºF.
Prepare the cake pans: Butter the bottom of a 9-inch cake pan or spring form pan (or 12 five-ounce ramekins). If using a cake pan (vs. ramekins), line the bottom of the pan with a circle of parchment paper. Butter the parchment and sides of the pan and dust with granulated sugar, tapping out the excess. (If using ramekins, butter the sides of the pan and dust with granulated sugar).
Batter: Melt the chocolate and butter in a bowl or double boiler set over lightly simmering water. Once melted, stir to mix and remove from the heat and add the raspberry jam. Separate the eggs placing the yolks in a large bowl and the whites in to a medium bowl. Using a hand mixer, whisk the sugar and vanilla into the egg yolks until they are thick and pale. Gently (on a lower speed) whisk the cooled chocolate mixture into the egg yolks. Whip egg whites to soft peaks and fold them into egg yolk/chocolate mixture.
Bake: Pour batter into a prepared pan and bake until raised and just set, about 45-50 minutes if baked in a cake pan or 20-25 if in ramekins. Remove and place on cooling rack. When cool to the touch, remove sides of spring form pan (and/or invert cake) and place onto a serving platter and peel off parchment paper.
Coulis: In a blender, puree sugar, water and berries until smooth (about 2-3 minutes). Strain.
To serve: Dust cake with confectioner's sugar if desired. Pour about a 2 Tablespoons of coulis on
the plate and swirl the plate to coat. Place a slice of cake on top and garnish with blackberries and mint.
Recipe created by Parties That Cook®
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