Flour Less Chocolate Cake With Fresh Raspberry Sau... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is death by chocolate Ingredients:
6 eggs |
6 oz. best quality chocolate (i prefer milk chocolate as found dark to bitter) |
9 oz. whipped cream (heavy cream) |
1/2 pt. fresh raspberries for garnish |
raspberry sauce |
1/2 pt. raspberries |
1/2 c. water |
1/4 c. sugar |
Directions:
1. You will need a mixer with a wire whip attachment.
2. 10 inch cake pan and a second pan larger than 10 inches for a water bath.
3. Heat the chocolate in a bowl over boiling water.
4. Whip the eggs to full volume in mixer.
5. Fold the eggs into the chocolate, then fold in the whipped cream.
6. Blend well.
7. Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.
8. Bake cake in water bath with water coming up about 1 inch on the pan. Bake at 350f /180c for 45-50 minutes.
9. Cool 10 minutes. (Cool with cake tin in the water as will flop if taken out of water)
10. Turn out of pan onto cake plate.
11. Make raspberry sauce by combining all ingredients and bringing them to a boil.
12. Strain and cool the sauce.
13. Garnish the cake with fresh raspberries and serve with the sauce.
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