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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Intermediate / Number of Servings: 12 |
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Directions: Butter an 8-inch spring form pan. Place an 8-inch round wax paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool.
Place egg and 1 Tbs. sugar in the bowl of an electric mixer and place the bowl over hot water, stirring until sugar is dissolved and eggs are warm. Remove and beat at high speed until the whipped eggs are cool and tripled in volume. Fold in flour. Fold half whipped egg mixture into the melted chocolate and butter. Carefully fold in the remaining egg mixture. Pour the batter into the prepared pan and bake 15 minutes @ 425 degrees. Remove from oven and cool in pan. Place the cake, still in pan, in refrigerator until very firm.
Whip the cream with the confectioners' sugar and vanilla until stiff. Remove the cake from the refrigerator. Carefully remove it from the pan, invert onto a serving platter and peel off the wax paper.
Working quickly, frost the top an sides of the cake with 2/3 of the whipped cream and place
the rest in a pastry bag fitted with a star tube and make decorative rosettes around the perimeter. Decorate the center of cake with chocolate shavings and return to the refrigerator. Chill until firm.
To make the raspberry sauce, place thawed raspberries and juices in a food processor fitted with the steel blade. Process until pureed. Strain into a bowl. Add Kirch and 2 Tbs sugar and stir to blend.
Serve each slice with several spoonfuls of raspberry sauce on the side. Serves 12-16.
When I make it, I don’t use the step with the pastry bag.
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