"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black Satin Fudge Cake (Sounds difficult actually very easy) Recipe

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This recipe for Black Satin Fudge Cake (Sounds difficult actually very easy), by , is from Live... Love... Laugh... Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Ciavola


Cake: Glaze:
1 cup unsalted butter 8 oz semi-sweet chocolate chips
8 oz unsweetened chocolate 1/4 cup light corn syrup
4 oz semi sweet chocolate chips 3 tbsp. water
5 large eggs at room temp (important) 2 tbsp. butter
1 cup sugar divided
2 tsp vanilla
1 / 3 cup light corn syrup

Raspberry Puree
1 bag frozen raspberries
2 tbsp cornstarch
1 /4 cup sugar

Directions: Preheat oven to 350 degrees use cheesecake pan
1. Spray pan with PAM and line bottom with circle of wax paper.
2. Wrap bottom of pan with sheet of foil to prevent seepage
3. Melt butter and chocolate in saucepan
4. Keep stirring to prevent burning and melt. Let cool 10 min
5. Beat eggs with 1 /2 cup sugar until triple in volume and pale ribbon
6. Place 1 /2 cup of sugar into saucepan with corn syrup. Bring to full boil
7. Pour slowly into eggs
8. Add chocolate and lightly beat
9. Place cheesecake pan in another low pan and fill with water to just under foil line
10. Bake 40-45 min. Do not overcook. Will settle after removing from oven
11. Let cool about 20 min.
12. Invert pan and peel off paper

1. Combine all ingredients in glass bowl
2. Microwave 2 min until melted
3. Stir and pour over cake

Raspberry puree
1. Place all ingredients in saucepan
2. Cook until clear and thick.
3. Serve cold




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