Chocolate Dessert with Raspberry Sauce |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 16 |
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My family never turns down this dessert. I make it for special occasionsanniversaries and birthdays, for exampleand Sunday meals, too. Ingredients:
16 ounces semisweet chocolate, chopped |
2/3 cup butter |
5 eggs |
2 tablespoons sugar |
2 tablespoons king arthur unbleached all-purpose flour |
raspberry sauce: |
2 cups fresh or frozen raspberries, whole, unsweetened |
1-3/4 cups water |
1/4 cup sugar |
4 teaspoons cornstarch |
1 tablespoon water |
whipped cream |
whole, fresh raspberries to garnish |
Directions:
1. Line bottom of a 9-in. springform pan with parchment paper; set aside.
2. Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted.
3. In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill.
4. For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice.
5. Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool.
6. To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 cups sauce).
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