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    Chocolate Dessert with Raspberry Sauce


    Source of Recipe


    Best of Country Cooking

    List of Ingredients





    16 ounces semisweet chocolate
    2/3 cup butter
    5 eggs
    2 tablespoons sugar
    2 tablespoons flour (amount is correct)

    SAUCE:
    2 cups fresh or frozen whole raspberries
    1 3/4 cups water
    1/4 cup sugar
    4 teaspoons cornstarch
    1 tablespoon water
    whipped cream

    Recipe



    Line bottom of 9" springform pan with parchment paper; set aside. Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. In large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Bake at 400�F for 15 minutes (will not be set in middle). Chill.

    For sauce, combine berries, 1 3/4 c. water, and sugar in saucepan; bring to boil. Reduce heat and simmer, uncovered for 30 minutes. Put thru sieve, discarding the seeds. Add water if needed to make 2 c. juice. Combine cornstarch and 1 tbl. water in small bowl, stir until smooth. Add cornstarch mix to raspberries. Cook over medium heat, stirring constantly, til mixture comes to a boil; cook and stir 1 minute more. Remove from heat and let cool. To serve, spoon about 2 tbl. sauce on each dessert plate; place thin wedge of chocolate dessert on sauce. Garnish with whipped cream and raspberries.

 

 

 


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