Chocolate raspberry cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | tablespoons | Cocoa, Dutch-processed |
| ⅔ | cup | ;boiling water |
| 4 | Egg yolks | |
| ¾ | teaspoon | Vanilla |
| 1½ | cup | Flour, cake; sifted |
| 1 | cup | Sugar |
| 3 | ounces | Chocolate, bittersweet; chopped |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Butter, unsalted; softened |
| 1 | Chocolate glaze recipe | |
| 2 | pints | Raspberries, fresh |
| ¼ | cup | Jelly, currant |
| ¾ | cup | Whipping cream |
Directions
CHOCOLATE GLAZE
Preheat oven to 350F. Whisk together cocoa and boiling water; cool.
In a separate bowl, combine egg yolks, ¼ cup 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 and paper-lined 9x2-inch heart-shaped pan. Bake until toothpick inserted near center comes out clean, 30-40 minutes. Meanwhile prepare chocolate glaze.
Chocolate glaze: Combine chocolate and cream in small saucepan. Stir until melted over low heat.
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 clean, dry raspberries over surface of cake.
Melt jelly. Brush onto raspberries.
from: The Daily Herald, 2/7/95 posted by Jeanne Geake Submitted By MICHELLE BRUCE On 03-22-95