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La Belle Cuisine
Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with
Sarah Leah Chase,
Workman Publishing Co., Inc.
“Two precious and favorite
foods – fine bittersweet chocolate and raspberries –
are paired in
this dense flourless cake. The slow baking at a low temperature
incredible chocolate density. The raspberry crème anglaise gives
the right contrast to make this a truly elegant dessert.”
12 to 14
pound best-quality bittersweet
[not unsweetened] chocolate
tablespoons (1 3/4 sticks) unsalted butter
1/2 cups sugar
eggs, separated, room temperature
cup Framboise liqueur
teaspoons vanilla extract
egg yolks, room temperature
cups milk, scalded
cup fresh raspberries, puréed and sieved
1. To make the cake,
break the chocolate into small pieces and melt with the butter in a double
boiler over simmering water. Stir
in 1 cup of the
sugar and heat until the sugar dissolves, about 3 minutes.
the egg yolks in a large mixer bowl until blended.
Beat in 1 cup of
the warm chocolate mixture and then return to the
chocolate mixture in
the double boiler.
Cook, stirring constantly, until slightly thickened, 3
minutes. Remove from heat and
stir in the framboise and vanilla.
oven to 275 degrees F. Butter a 9
1/2-inch springform pan and lightly coat with sugar.
the egg whites in a large mixer bowl just until beginning to stiffen.
Gradually beat in remaining 1/2 cup sugar, 1 tablespoon at a time,
and continue beating until the peaks are stiff and glossy.
Gently fold the egg whites into the chocolate mixture.
the batter into the prepared pan. Bake
until firm, about 3 hours.
cool completely; then refrigerate until cold.
To make the Crème Anglaise, beat the egg yolks and sugar in
bowl until thick and light. Gradually
beat in the milk. Pour into a
heavy saucepan and cook, stirring constantly, over low heat until the
the back of a spoon. (This can take as long as 15 minutes.) Do
not let it boil.
the pan from the heat and place in a bowl of ice water to cool
temperature. Stir in the raspberry purée. Refrigerate until
ready to serve.
the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the crème anglaise around the cake and garnish
a few fresh raspberries.
Chocolate Decadence Cake with
Raspberry Coulis (Chef Keegan)
Chocolate Raspberry Cake (Francois Payard)
Spago's Chocolate Truffle Cake
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