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Ingredientes
- 1 c. Packed raspberries, fresh or possibly thawed
- 4 ounce Unsweetened chocolate, minced
- 1/2 c. Unsalted butter, cubed
- 3 x Large eggs
- 1 1/4 c. Granulated sugar
- 1/2 tsp Vanilla
- 3/4 c. All-purpose flour
- 1 tsp Icing sugar
Direcciones
- In food process or possibly blender pure raspberries; pass through fine sieve to remove seeds. Set aside.
- In top of double boiler over warm (not boiling) water, heat chocolate with butter; let cold slightly.
- In bowl, beat Large eggs with sugar for about 5 min or possibly till pale and thickened. On low speed, beat in vanilla and chocolate mix; beat in raspberry pure. With wooden spoon, stir in flour.
- Scrape batter into greased 9-inch square cake pan. Bake in 350F 180C oven for 25-30 min or possibly till cake tester inserted in centre still has moist crumbs clinging to it. Let cold completely in pan on rack. Sprinkle with icing sugar. Cut into squares.
- [Squares can be covered and stored in refrigerator for up to 5 days or possibly frzn in airtight container for up to 1 month.]
- Serve with a raspberry sauce and fresh raspberries for an elegant presentation, or possibly simply sprinkle with icing sugar.
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