CHOCOLATE RASPBERRY SUPREME
one 10-inch diameter cake
This sinful…but oh so good tasting… rich cake
uses potato starch in place of f flour in the ingredients.
Waxed paper and butter for
greasing pan, at room temperature
- 10½ ounces semi-sweet
- 5½ tablespoons strained
raspberry puree (see note)
- 6 jumbo eggs, separated
and at room temperature (see note)
- 1 cup minus 1 tablespoon
butter or margarine (15 tablespoons), at room temperature
- ½ cup plus 1 tablespoon
raspberry liqueur (9 tablespoons)
- Pinch of salt
- ¾ cup sugar or the
equivalent of ¾ cup sugar in granulated sugar substitute
- ¾ cup potato starch (see note)
- Chocolate Raspberry
Fudge Icing or sifted
confectioners' sugar and Raspberry Sauce with Framboise
- Freshh raspberries
Line the bottom of a 10-inch
diameter round cake pan with waxed paper.
Butter sides of pan thoroughly; set aside.
In the top of a double
boiler, melt chocolate in raspberry puree over simmering, but not boiling,
water. Remove from heat; beat egg yolks
lightly and then blend into the chocolate mixture. Cook over simmering water for 2 to 3
minutes. Remove from heat; blend in
butter and raspberry liqueur.
In a large bowl, beat egg
whites with salt until foamy. Gradually add sugar and continue beating until
stiff, glossy, but not dry, peaks are formed.
Beat in starch. Gradually fold in
chocolate mixture, blending well.
Evenly spoon batter into
prepared pan. Bake in a preheated
moderate oven (375 degrees F.) for 30 minutes or until a cake tester inserted
in the center of the cake comes out clean.
Remove from oven and cool in pan 30 minutes; loosen edges of cake, invert
onto a wire rack, tap bottom of pan with the handle of a table knife, and carefully
turn out cake onto the wire rack to finish cooling. Remove waxed paper from cake.
Frost cake with Chocolate
Raspberry Fudge Icing and garnish with fresh raspberries. Or, sift confectioners' sugar over top of
cake. Garnish cake with fresh raspberries. Spoon Raspberry Sauce with Framboise
over each serving of the gateau topped with confectioners' sugar, if
Note: To make raspberry puree, spoon the contents of a
thawed frozen (10-ounce) package of raspberries into a blender container; cover
and blend at medium speed until berries are pureed. Strain through a fine sieve to remove seed. Any remaining puree may be used for Chocolate
Raspberry Fudge Icing or Raspberry
Sauce with Framboise.
Note: 9 tablespoons cornstarch may be substituted for potato
starch if potato starch is unavailable.
Chocolate Raspberry Fudge
- 2 ounces unsweetened
- ½ cup butter
- 5 tablespoons raspberry
- Pinch of salt
- About 1 (1-pound) box
confectioners' sugar, (about 4½ cups) sifted
- About 2 tablespoons
Combine the first 4
ingredients in a large heavy saucepan; stir over low heat until chocolate and
butter are melted. Remove from heat and
beat in confectioners' sugar as necessary until smooth and of desired spreading
consistency. Add raspberry liqueur, beating until smooth. Spread warm frosting over top and sides of
Raspberry Sauce with
about 3 cups
- 2 (10-ounce) packages
frozen raspberries, thawed
- ¾ cup sugar to taste
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- 3 to 4 tablespoons
Framboise or other raspberry liqueur or to taste (optional)
Combine the first 3
ingredients in a blender container; cover and blend at high speed until sugar
is dissolved and berries are a puree.
Strain to remove seeds. Transfer
mixture to a small heavy saucepan; stir in corn starch, blending well. Cook, stirring constantly, over moderate heat
until sauce is bubbly hot and slightly thickened. Remove from heat and cool thoroughly. Stir in raspberry liqueur, if desired. Sauce may be stored in an airtight container
for 2 to 3 days, if desired.