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Recipe: 411 Resturant Raspberry Black Satin Fudge Cake
Similar Categories: 411, Resturant, Raspberry, Black, Satin, Fudge, Cake
1/3 cup raspberry preserves
12-ozs. semi-sweet chocolate
1/2 lb. butter
1 1/3 cups sugar
4 eggs
1 tbsp. plus 1 tsp. flour
Powdered sugar
Raspberry Sauce (recipe follows)
Grease a 9-in. springform pan and line bottom with a parchment paper
circle. Wrap outside of pan with aluminum foil to seal out water.
Preheat oven to 325ºF.
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 springform pan. Place springform pan in a larger baking
pan. Add about
1-in. of water to outside pan, forming a water bath.
Bake at 325ºF. 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:
1 pint fresh raspberries
1 tbsp. sugar
1 tsp. frozen orange juice concentrate
Purée all ingredients in food processor. Strain seeds from sauce by
pressing through a wire-mesh sieve.
12-ozs. semi-sweet chocolate
1/2 lb. butter
1 1/3 cups sugar
4 eggs
1 tbsp. plus 1 tsp. flour
Powdered sugar
Raspberry Sauce (recipe follows)
Grease a 9-in. springform pan and line bottom with a parchment paper
circle. Wrap outside of pan with aluminum foil to seal out water.
Preheat oven to 325ºF.
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 springform pan. Place springform pan in a larger baking
pan. Add about
1-in. of water to outside pan, forming a water bath.
Bake at 325ºF. 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:
1 pint fresh raspberries
1 tbsp. sugar
1 tsp. frozen orange juice concentrate
Purée all ingredients in food processor. Strain seeds from sauce by
pressing through a wire-mesh sieve.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: 411, Resturant, Raspberry, Black, Satin, Fudge, Cake
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