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Chocolate Cake with Fresh Raspberry Sauce

Source of Recipe


From "Red Wine with Fish"






List of Ingredients



• -- Cake --
  
• 9 ounces bittersweet or semisweet chocolate, chopped
  
• 5 Tbsp butter
  
• 6 eggs
  
• 1 cup sugar
  
• 1/4 cup plus 2 Tbsp flour
  
• .
  
• -- Sauce --
  
• 1 (12-ounce) pkg. frozen raspberries, defrosted
  
• 3 Tbsp sweet port
  
• .
  
• Optional: 30 fresh raspberries, for garnish
  






Instructions



1. To prepare the cake: Prepare a 9-inch springform pan by lightly buttering all surfaces with melted butter. Cut a circle of wax paper to fit the bottom and grease again. Flour the pan and set aside.
   
   
2. Place the chocolate and butter in the top of a double boiler set over hot water. Slowly melt the butter and chocolate together. Remove from the heat when almost melted; stir until completely melted. Cool.
   
   
3. Put the eggs into an electric mixer and beat, slowly adding the sugar and flour, until the mixture triples in volume, about 10 minutes. Then reduce the mixer to its slowest speed and carefully pour in the cooled chocolate. Blend well.
   
   
4. Pour the batter into the prepared pan and bake in a preheated 400-degree (F) oven 10 minutes. Reduce the oven temperature to 350 degrees and continue baking 30 minutes.
   
   
5. Place the pan on a rack to cool. The cake will fall as it cools. Remove the sides of the pan and invert onto a second rack. Remove the pan bottom and wax paper. Cool to room temperature.
   
   
6. To prepare the sauce: Place the raspberries in a food processor and pulse to a puree. Strain into a bowl and stir in the port.
   
   To serve, place a little of the sauce on a dessert plate. Place 4 thin slices of the cake on the sauce and garnish with fresh raspberries when in season.
   
   Makes 8 servings.