CHOCOLATE RASPBERRY SUPREME
one 10-inch diameter cake
This sinful…but oh so good tasting… rich cake uses potato starch in place of f flour in the ingredients.
Waxed paper and butter for greasing pan, at room temperature
Line the bottom of a 10-inch diameter round cake pan with waxed paper. Butter sides of pan thoroughly; set aside.
In the top of a double boiler, melt chocolate in raspberry puree over simmering, but not boiling, water. Remove from heat; beat egg yolks lightly and then blend into the chocolate mixture. Cook over simmering water for 2 to 3 minutes. Remove from heat; blend in butter and raspberry liqueur.
In a large bowl, beat egg whites with salt until foamy. Gradually add sugar and continue beating until stiff, glossy, but not dry, peaks are formed. Beat in starch. Gradually fold in chocolate mixture, blending well.
Evenly spoon batter into prepared pan. Bake in a preheated moderate oven (375 degrees F.) for 30 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove from oven and cool in pan 30 minutes; loosen edges of cake, invert onto a wire rack, tap bottom of pan with the handle of a table knife, and carefully turn out cake onto the wire rack to finish cooling. Remove waxed paper from cake.
Frost cake with Chocolate Raspberry Fudge Icing and garnish with fresh raspberries. Or, sift confectioners' sugar over top of cake. Garnish cake with fresh raspberries. Spoon Raspberry Sauce with Framboise over each serving of the gateau topped with confectioners' sugar, if desired.
Note: To make raspberry puree, spoon the contents of a thawed frozen (10-ounce) package of raspberries into a blender container; cover and blend at medium speed until berries are pureed. Strain through a fine sieve to remove seed. Any remaining puree may be used for Chocolate Raspberry Fudge Icing or Raspberry Sauce with Framboise.
Note: 9 tablespoons cornstarch may be substituted for potato starch if potato starch is unavailable.
Chocolate Raspberry Fudge Icing
Combine the first 4 ingredients in a large heavy saucepan; stir over low heat until chocolate and butter are melted. Remove from heat and beat in confectioners' sugar as necessary until smooth and of desired spreading consistency. Add raspberry liqueur, beating until smooth. Spread warm frosting over top and sides of cake.
Raspberry Sauce with Framboise
about 3 cups
Combine the first 3 ingredients in a blender container; cover and blend at high speed until sugar is dissolved and berries are a puree. Strain to remove seeds. Transfer mixture to a small heavy saucepan; stir in corn starch, blending well. Cook, stirring constantly, over moderate heat until sauce is bubbly hot and slightly thickened. Remove from heat and cool thoroughly. Stir in raspberry liqueur, if desired. Sauce may be stored in an airtight container for 2 to 3 days, if desired.