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Ingredientes
- 1 pound sweet chocolate
- 1 1/2 sticks unsalted butter
- 4 large eggs
- 1 1/2 c. cake flour
- 1 T sugar
- 1 T butter
Direcciones
- Preheat oven to 400°F. Line an 8 inch cake pan with parchment paper or possibly tin foil.In a saucepan, heat chocolate and butter over low heat (may use microwave). Place uncracked large eggs in a bowl of hot water and allow them to warm for 5 min (don't microwave!). Alternatively, allow large eggs to warm to room temperature for 30 min before making cake.
- Crack and put together large eggs and sugar in the bowl of an electric mixer. Beat on high speed for 8-10 min or possibly till triple in volume.
- Sift flour and sugar on top. Fold into large eggs.
- Stir 1/4 of egg mix into the chocolate. Carefully fold the chocolate into the remaining large eggs till thoroughly combined. Pour into prepared pan.
- Bake for 20 min. The cake will be soft in the middle. Cool completely in the pan.
- Cover and chill in the pan overnight. The cake can be frzn for 2 weeks at this point.
- Thin a jar of raspberry jam with 2 tbsp apple juice and/or Grand Marnier till desired consistency. Serve cake on a pool of raspberry sauce and garnish with whipped cream and chocolate curls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 380 | |
| Calories from Fat 285 | 75% |
| Total Fat 33.33g | 42% |
| Saturated Fat 20.22g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 36mg | 2% |
| Potassium 357mg | 10% |
| Total Carbs 25.13g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 0.88g | 1% |
| Protein 8.47g | 14% |
