Flourless chocolate cake with a raspberry wine glaze Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces bittersweet or semisweet chocolate(chopped),
3/4 cup unsalted butter (cut into pieces),
6 large eggs (separated),
12 tbsp. sugar,
2 tsp. vanilla extract,
2 cups of raspberry wine,
2 packages of fresh raspberries,
3 tbsp. sugar, and whipping cream
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Directions: |
Directions:Prepare a 9 inch round cake pan (spring form if you have it)
by placing a cut out of parchment paper in the bottom of the
pan and greasing with butter. Wrap the outside of the pan
with foil and preheat the oven to 350 degrees.
Melt chocolate and butter in a double boiler until smooth. Set
aside until luke warm stirring often.
using an electric mixer, beat the egg yolks and 6 tbsp. of
sugar until very thick and pale yellow approx. 3 mins.
Gradually fold into chocolate mixture adding the vanilla.
With clean/dry beaters beat the egg whites until soft peaks
form, gradually add the remaining 6 tbsp. of sugar continue to
beat the eggs until medium-firm peaks form. Gently fold the
whites into the chocolate mixture in 3 additions.
Pour batter into the prepared pan. Bake approx. 50 mins.
Until the top is puffed and cracked. testing with a toothpick
there will be moist crumbs visible.
Cool on a cake rack, cake will fall.
Press the top down to make an even cake, place top side
down on a plate and prepare the glaze.
In a saucepan heat he wine with the sugar and one package
of raspberries. Once the raspberries cook down strain of the
seeds and bring back to a boil until it is reduced by half. Cool
and drizzle over the cake. Adorn the cake with the remaining
raspberries and fresh whipped cream.
Side note:
The glaze could also be made with out wine substitute frozen
raspberries, sugar and a little water. |
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Number Of
Servings: |
Number Of
Servings:not enough |
Preparation
Time: |
Preparation
Time:80 mins. |
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