Black satin chocolate raspberry cake pt 3
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
2.Set the cake down onto a work surface. Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with the reserved frosting. Pipe a reverse shell border around the top edge of the cake. Store the cake under a cake dome at room temperature for up to 3 days.
3.To serve, decorate a dessert plate with some of the raspberry sauce. Lay a slice of cake on top of the sauce. Garnish with fresh raspberries.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@...> on Jul 29, 1997