Yield: 8 Servings
|\N \N||Slightly more than 1/2 cup|
|\N 3||egg whites 1 cup sugar|
Mix flour and softened butter, sugar, salt and chocolate with a wooden spoon in a large bowl. Lay in and 8 inch glass oven dish, covering the bottom and sides as though it were a pie. (It is very crumbly because it is so short.) (Meaning short pastry.) Put in preheat 300F oven for 15 minutes. (The cake will be half-cooked when you remove it.)
Then make the following meringue: ½ teaspoon wine vinegar 1 teaspoon vanilla 1 pint fresh raspberries
With an electric mixer, beat the egg whites, sugar and vinegar for 10 minutes at high speed. Add vanilla and beat another 5 minutes. Fold the cleaned raspberries into the meringue. Fill the half-cooked cake with the meringue and put in oven for another 15 to 20 minutes at 250F.
***The original form of this cake used fresh currants, but as they are rarely available the Marquesa substituted raspberries.
Dustings on the top of this cake would only add to its presentation. A dusting of chocolate powder, I think.
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