Directions:
- Line a 9 by 5 loaf pan with parchment paper.
- Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
- Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
- Chill for at least 8 hours to set, or overnight.
- Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
- Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
- Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.53 Kcal (982 kJ) | ||
| Calories from fat | 101.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 17% | |
|---|---|---|---|
| Cholesterol | 64.86mg | 22% | |
| Sodium | 86.21mg | 4% | |
| Potassium | 67.73mg | 1% | |
| Total Carbs | 32.12g | 11% | |
| Sugars | 20.83g | 83% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 1mg | 5% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 278.43 Kcal (1166 kJ) | ||
| Calories from fat | 120.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 17% | |
|---|---|---|---|
| Cholesterol | 77.01mg | 22% | |
| Sodium | 102.35mg | 4% | |
| Potassium | 80.4mg | 1% | |
| Total Carbs | 38.13g | 11% | |
| Sugars | 24.73g | 83% | |
| Dietary Fiber | 1.82g | 6% | |
| Protein | 4.26g | 7% | |
| Vitamin C | 23.6mg | 33% | |
| Iron | 1.2mg | 5% | |
| Calcium | 45.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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