411 West Italian Cafe Raspberry Black
Satin Fudge Cake with Raspberry Sauce
Simple cake isn't an adequate description for this dessert. Only 1 1/3 tablespoons of flour doesn't seem to qualify it for the traditional cake, either. But the quality of this simple, yet elegant recipe definitely secures a place in the special occasions section of my recipe box.
- 1/3 cup raspberry preserves
- 12 ounces semi-sweet chocolate
- 1/2 pound butter
- 1 1/3 cups granulated sugar
- 4 eggs
- 1 tablespoon + 1 teaspoon all-purpose flour
- Powdered sugar
- 1 pint fresh raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon frozen orange juice concentrate
- Grease a 9 inch springform pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water.
- Heat oven to 325 degrees F.
- Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves,
chocolate and butter in a double broiler. Heat over medium heat, stirring until melted. Remove from heat.
- In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.
- Pour into springform pan. Place springform pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath.
- Bake at 325 degrees F until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish .
- Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar.
- Serve individual slices with Raspberry Sauce.
- Puree all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve.
The raspberry sauce is the crowning glory of the dessert from Chef Trey Cleveland of 411 West, and that's why fresh raspberries are a must. The price may seem high at an average of $6 per pint, but the quality is worth a splurge.
Posted by GayleL at Recipe Goldmine - April 2001.
Source: A chocolate-raspberry creation from 411 West, August 23, 1995