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:
François Payard's Chocolate-Raspberry Cake 
More from Chef Keegan:
"German Chocolate Cake" Taken
to the Next Level
Jamaican Rum Pineapple
Mexican Wedding Cookies
Pecan Cheesecake
Sugar Cookies

 

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