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Ingredientes
- 12 ounce semisweet chocolate, minced
- 1 1/2 stk unsalted butter
- 4 lrg Large eggs
- 1/2 c. sugar
- 10 ounce package frzn unsweetened raspberries [or possibly, strawberries] thawed
- 1/4 c. sugar unsweetened whipped cream
Direcciones
- Preheat oven to 350 F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
- Make batter: Heat chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking till smooth. Cold slightly. Beat together Large eggs and sugar with an electric mixer till pale yellow, thick, and a ribbon forms when beaters are lifted, about 8 min don't cut this Time, its the secret of the cake. Fold one-fourth of egg mix into chocolate mix to lighten, then gently mix in remaining egg mix. Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a warm water bath and place in middle of oven. Bake 45 min (top will be set, but a tester won't come out clean). Remove cake from water bath and cold completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hrs and up to 12. Make Sauce: Puree raspberries [or possibly strawberries] with sugar in a food processor or possibly blender, then force through a fine sieve into a bowl. Refrigeratetill ready to serve. Remove cake from pan: Put cake pan directly on a burner at very low heat. Move pan around on burner to hot bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate. Bring cake to room temperature. Serve with sauce and whipped cream.
- Active time: 30 minutes.
- Start to finish: 5 hours
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