Double Indulgence Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
SAN FRANCISCO ENCORE
CAKE
1 lbs: Sweet chocolate,
6 ounce: Unsalted butter, 1.1/2 stick
4: Eggs,
1 tbsp: Sugar,
1 tbsp: Flour,
RASPBERRY SAUCE
8 ounce: Raspberries, fresh or frozen
Superfine sugar, to taste
1 cup: Heavy cream,
1 tsp: Vanilla,
Fresh raspberries,
Directions:
Cake - preheat oven to 400~. Line an 8" cake pan with
parchment paper.
In a saucepan, melt the chocolate and butter over low
heat. Place uncracked eggs in a bowl of hot water for
5 mins. Crack and combine the eggs and sugar in the
bowl of an electric mixer. Beat on high speed for 8
to 10 mins., or until tripled in volume. Sift the
flour on top. Fold into the eggs. Stir 1/4 of the
egg mixture into the chocolate. Carefully fold the
chocolate into the remaining eggs until thoroughly
combined. Pour into the prepared pan. Bake for 20
mins. The cake will still be slightly soft in the
middle. Cool completely in the pan. Cover and
refrigerate in the pan overnight. The cake can be
frozen for two weeks at this point.
Sauce - puree the 8-oz. raspberries and strain. Add
enough sugar to sweeten. Whip the heavy cream with
the vanilla until firm. Invert the cake onto a
platter and cut into wedges. Spoon some of the
raspberry sauce onto the bottom of a dessert plate.
Place a wedge of the cake in the center of the sauce.
Spoon a dollop of whipped cream on top of the cake.
Form a circle with the raspberries around the wedge.
Author - Junior League of San Francisco, CA
Source from luhu.jp
parchment paper.
In a saucepan, melt the chocolate and butter over low
heat. Place uncracked eggs in a bowl of hot water for
5 mins. Crack and combine the eggs and sugar in the
bowl of an electric mixer. Beat on high speed for 8
to 10 mins., or until tripled in volume. Sift the
flour on top. Fold into the eggs. Stir 1/4 of the
egg mixture into the chocolate. Carefully fold the
chocolate into the remaining eggs until thoroughly
combined. Pour into the prepared pan. Bake for 20
mins. The cake will still be slightly soft in the
middle. Cool completely in the pan. Cover and
refrigerate in the pan overnight. The cake can be
frozen for two weeks at this point.
Sauce - puree the 8-oz. raspberries and strain. Add
enough sugar to sweeten. Whip the heavy cream with
the vanilla until firm. Invert the cake onto a
platter and cut into wedges. Spoon some of the
raspberry sauce onto the bottom of a dessert plate.
Place a wedge of the cake in the center of the sauce.
Spoon a dollop of whipped cream on top of the cake.
Form a circle with the raspberries around the wedge.
Author - Junior League of San Francisco, CA
Source from luhu.jp
Tags
Cake