Yield: 20 servings
|16 eaches||Semisweet chocolate --|
|\N \N||Square 1 oz each|
|2 cups||Raspberries -- whole|
|\N \N||Fresh or frozen unsweetened|
|2 tablespoons||All-purpose flour -- amount|
|\N \N||Is correct|
|\N \N||Whipped cream|
|\N \N||Whole fresh raspberries to|
Line bottom of a 9 inch springform pan with parchment paper; set aside. Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. In a large mixing bowl, beat eggs for 2 min. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. bake at 400 deg. for 15 min. (cake will not be set in the middle). Chill. for the sauce, combine raspaberries, 1¾ cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered for 30 min. Put through sieve; discard the seeds. Add water if needed to make 2 cup juice.
Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over med.
heat, stirring constantly, until mixture comes to a boil; cook and stir 1 min. more. Remove from heat; cool. To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Gakrnish with whipped cream and reserved raspberries. Yield: 16 to 20 servings. (2 cups sauce).
Recipe By : Country Woman