Scarlett WChocolate Heart with Raspberries
June 6th 2006 03:53
Chocolate Heart with Raspberries
About Cake
Cakes are made of eggs, flour, sugar and butter. Due to different blending methods, the cakes’ textures differ from one to another. The cakes are styled in two main categories, for instance, baked and frozen. Baked cakes generally contain mixed dried fruits, cheese or nuts with chocolate sauce or fresh cream as topping. The frozen ones are usually blended with fruity flavour in the form of mousse. They are usually enhanced by complementary fresh cream and fruits as garnishing.
INGREDIENTS
Serves 2
3 eggs
100 gm bitter chocolate
100 gm unsalted butter
100 gm / ½ cup granulated sugar
1 teaspoon raspberry liqueur
1 tablespoon flour
150 gm fresh raspberries
1 teaspoon icing sugar, for dusting
1. Preheat the oven to 150 degrees Celsius. Separate the egg yolks from the whites.
2. Melt the chocolate in the top of a double boiler. Remove from heat and whisk in the egg yolks, butter, sugar, raspberry liqueur, and flour.
3. Whisk the egg whites until stiff and fold into the chocolate mixture.
4. Butter a heart-shaped cake tin. Pour the mixture into the tin and bake for 40 minutes. Check that it is ready by inserting the tip of a sharp knife. The cake should be slightly runny in the center. Remove the cake from the tin. Leave to cool.
5. Just before serving, wash and drain the raspberries, arrange the raspberries evenly over the top of the cake. Dredge with icing sugar and serve immediately.
**From “Table for Two French Recipes for Romantic Dining” and “Exquisite Dessert Buffet”. **
Tips:
A few fresh raspberries can be added to the chocolate mixture before baking.
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