Category : cake, chocolate, dessert, fruit, raspberries
Ingredients:
Cake:
- 6 eggs
- 6 oz. best quality chocolate
- 9 oz. whipped cream (heavy cream)
- 1/2 pint fresh raspberries for garnish
- 1/2 pint raspberries
- 1/2 cup water
- 1/4 cup sugar
- You will need a mixer with a wire whip attachment, a 10 inch cake pan and a second pan larger than 10 inches for a water bath.
- Heat the chocolate in a bowl over boiling water.
- Whip the eggs to full volume in mixer.
- Fold the eggs into the chocolate, then fold in the whipped cream. Blend well.
- Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.
- Bake cake in water bath with water coming up about 1 inch on the pan. Bake at 350* F for 45 minutes. Cool 10 minutes.
- Turn out of pan onto cake plate.
- Make raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce.
- Garnish the cake with fresh raspberries and serve with the sauce.