Chocolate chocolate raspberry cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | tablespoons | Cocoa |
| ⅔ | cup | Boiling water |
| 4 | Egg yolks | |
| ¾ | teaspoon | Vanilla |
| 1½ | cup | Sifted cake flour |
| 1 | cup | Sugar |
| 1 | 3 oz bar Bittersweet | |
| Chocolate, | ||
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | (1 stick) Unsalted butter, |
| Softened | ||
| 2 | pints | Fresh raspberries |
| ¼ | cup | Currant jelly |
| Chopped | ||
| ¾ | cup | Whipping cream |
Directions
CAKE
GLAZE
Preheat oven to 350. Whisk together cocoa and water; cool. In a separate bowl, combine yolks, ¼ of the cocoa mixture and vanilla.
Set aside.
Combine dry ingredients in a large bowl. Add butter and remaining dissolved cocoa. Mix well. Gradually add egg mixture in thirds mixing well after each addition. Spread batter into well-greased, paper-lined 9x2-inch heart-shaped pan. Bake until tester inserted near center comes out clean, 30 to 40 minutes.
Meanwhile, prepare Chocolate Glaze. Remove cake from oven. Poke holes in top of cake while warm. Brush with ½ of the Chocolate Glaze, allowing glaze to soak into cake. Invert cake onto plate. Discard paper. Poke holes into bottom of cake. Brush with remaining glaze, brushing sides of cake also. Cool completely. Place cleaned, dry raspberries over surface of cake. Melt jelly; brush onto raspberries.
CHOCOLATE GLAZE: Combine chocolate and cream in a small saucepan.
Stir until melted over low heat.
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by Marjorie Scofield March 27, 1995 Recipe By :
From: Marjorie Scofield Date: 04-05-95 (159) Fido: Cooking