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West Black Satin Fudge Cake




Source of Recipe


Mai


Recipe Introduction


West Black Satin Fudge Cake
Take heed, this recipe requires some extra mandatory steps. Make sure your spring pan is water tight, if it is not, you will have a soupy mess. I bake mine around 300 until done and for about an hour. Test the cake for doneness.




List of Ingredients




1/3 C. Raspberry Preserves
12 oz. Semi-Sweet Chocolate
1/2 lb. Butter
1 1/3 C. Sugar
4 Eggs
1 Tbsp. plus 1 tsp. flour
Powdered sugar
Raspberry Sauce (recipe follows)


1 pt. Fresh Raspberries
1 Tbsp. Sugar
1 tsp. Frozen Orange Juice Concentrate



Recipe



Grease a 9-inch spring form pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water.

Preheat oven to 325 degrees.

Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves, chocolate and butter in a double broiler. Heat over medium heat, stirring until melted. Remove from heat.

In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.

Pour into spring form pan. Place spring form pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish.

Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar.

Serve individual slices with Raspberry Sauce.

Raspberry Sauce

Puree all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve