Chocolate Cake With Fresh Raspberry Sauce

Jan 30, 1991

Cece Sullivan, Dawn Clark

Recipes on this page were developed or tested by CeCe Sullivan and Dawn Clark, Times home economists. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

In the nutritional data, 5 to 7 percent of the fatty acids are undefinable.

This rich dessert uses port in the raspberry sauce to complement the cake, and can be served with port, too.

The following recipe is from ``Red Wine with Fish - The New Art of Matching Wine with Food'' by David Rosengarten and Joshua Wesson.

CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE

8 servings; approximate preparation time 25 minutes

Cake:

9 ounces bittersweet or semisweet chocolate, chopped

5 tablespoons butter

6 eggs

1 cup sugar

1/4 cup plus 2 tablespoons flour

Sauce:

1 (12-ounce) package frozen raspberries, defrosted

3 tablespoons sweet port

optional: 30 fresh raspberries for garnish

1. To prepare the cake: Prepare a 9-inch springform pan by lightly buttering all surfaces with melted butter. Cut a circle of wax paper to fit the bottom and grease again. Flour the pan and set aside.

2. Place the chocolate and butter in the top of a double boiler set over hot water. Slowly melt the butter and chocolate together. Remove from the heat when almost melted; stir until completely melted. Cool.

3. Put the eggs into an electric mixer and beat, slowly adding the sugar and flour until the mixture triples in volume, about 10 minutes. Then reduce the mixer to its slowest speed and carefully pour in the cooled chocolate. Blend well.

4. Pour the batter into the prepared pan and bake in a preheated 400-degree oven 10 minutes. Reduce the oven temperature to 350 degrees and continue baking 30 minutes.

5. Place the pan on a rack to cool. The cake will fall as it cools. Remove the sides of the pan and invert onto a second rack. Remove the pan bottom and wax paper. Cool to room temperature.

6. To prepare the sauce: Place the raspberries in a food processor and pulse to a puree. Strain into a bowl and stir in the port.

7. To serve, place a little of the sauce on a dessert plate. Place 4 thin slices of the cake on the sauce and garnish with fresh raspberries when in season.