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Pedersen, Sophus
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La Belle Cuisine
Chef Keegan's Chocolate Decadence
Cake
with Raspberry Coulis
Cake:
1 pound semisweet chocolate
1 stick unsalted butter
6 eggs
1 cup sugar
Raspberry Coulis:
2 cups frozen raspberries
1/2 cup sugar
3 ounces brandy
Garnish:
1 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon brandy
For the cake: Melt chocolate and
butter in top of double boiler over
barely simmering water, stirring until
smooth. Set aside and let cool to
room temperature. In large mixing bowl
whisk together eggs and sugar.
Heat mixture over simmering water until warm,
120 degrees F. Whip
warm mixture with electric mixer until triple in volume. Fold
egg mixture
into chocolate one-third at a time. Line bottom of a 12-inch
round cake
pan with waxed (or parchment) paper. Butter bottom and sides of
pan.
Pour in batter and bake in preheated 350-degree F. oven for 22 minutes
or
until cake pulls away from sides of pan. Cool on wire rack.
For Raspberry Coulis: Place
raspberries, sugar and brandy in small nonreactive saucepan. Bring to
simmer. Place warm mixture in blender
and blend until smooth. Strain to
remove seeds. Cool.
Whip the cream to soft peaks. Add brandy. Spoon raspberry coulis
on serving plate. Place slice of cake on top. Garnish with whipped cream.
Featured Archive Recipe:
Chocolate Raspberry Bavarian Cake
Chocolate Raspberry Torte
Dark Chocolate Heart Cake with
Raspberry Ganache
Chocolate-Raspberry Cake (François Payard)
More from Chef Keegan:
"German Chocolate Cake" Taken
to the Next Level
Gingerbread Cookie Cutouts
Jamaican Rum Pineapple
Mexican Wedding Cookies
Pecan Cheesecake
Sugar Cookies
Index - Cake Recipe Archives
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