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From the Victorian Christmas Dinner of the
Manassas Gourmet Club
12 - 16 servings
Top with Raspberry Mint Sauce and Whipped
Cream |
| Quantity |
Ingredients |
Preparation Notes |
| 12 oz |
Semi-Sweet
Baking Chocolate |
- Preheat oven to 425 degrees.
- Line an 8" or 9" round cake pan with wax paper and
butter the paper.
- Heat chocolate and butter in small bowl over hot
water, stir until melted and then remove from heat.
- Place eggs and sugar in another bowl, place over
(not in) simmering water and beat with wire whisk until mixture begins to
thicken and is luke warm. Then remove from heat.
- With mixer, beat warm egg mixture until light and
fluffy.
- Fold in flour
- Fold 1/4 of the egg mixture into chocolate.
Then fold all chocolate into the egg mixture
- Pour chocolate egg mixture into pan
- Bake 15 minutes
- Cool in pan on wire rack
- Cover with plastic rack and freeze several hours
or overnight
- To unmold, dip bottom of pan into hot water for
about 1 minute and then invert onto platter.
- Spoon 2 - 3 tbsps of
Raspberry Mint Sauce onto plate and top with portion of cake
- Scatter a few raspberries around
- Top with a dollop of whipped cream.
|
1/2 C +
2 Tbsp |
Butter |
| 4 |
Eggs |
| 2 Tbsp |
Sugar |
| 1 Tbsp |
Flour |
| 1 C |
Raspberries |
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Raspberry Mint Sauce |
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Whipped Cream |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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