makes 12 servings.
Ingredients
8 ouncesgood-quality,semisweet baking chocolate, chopped.
1/2 cup(1stick) unsalted butter,br>
1/4 cup granulated sugar
4 eggs, separated,br>
1 teaspoon vanilla extract
1 tablespoon dark brown sugar
12 ounces fresh raspberries,br>
2 tablespoons granulated sugar
Rum or orange liqueur(optional)
1 container frozen whipped topping
Raspberries and mint leaves
Preparation
1. In a double boiler, combine chocolate and butter, Over just-simmering water, melt chocolate, stirring untill smooth.
Add sugar and stir until desolved. Remove from heat and let cool slightly.
Add egg yorks, one by one, mixing well after each addition. Stir in the vanilla. Set aside.
2. In a medium-size bowl, beat the egg whites until foamy.
Add the brown sugar and beat untill soft peaks form. Fold the whites into the chocolate mixture.
3. Pour the batter into a buttered 9-inch cake pan. Set the pan inside a larger pan filled with boiling water about half way up the sides of the cake pan.
Bake in a 350-degree oven for approximately 30 minuates. Do not overcook.
While the cake is cooling, prepare the coulis.
4. Puree the raspberries and sugar in a blender or food processor. Strain through fine sieve. Stir in rum or liqueur, if using.
5. To serve: Spoon 1 tablespoon raspberrycoulis onto each plate and top with a slice of cake. Spoon additional coulis over cake and garnish with whipped cream, raspberries, and mint leaves.