CHOCOLATE, CHOCOLATE, CHOCOLATE CAKE
FOR
YOUR VALENTINE SWEETIE
8 TABLESPOONS BUTTER
1 3/4 POUND BEST QUALITY BITTERSWEET CHOCOLATE
10 EGGS, SEPARATED
1/2 CUP SUGAR, IN ALL
1 1/2 CUPS ROASTED PECANS, CHOPPED
1 CUP HEAVY CREAM, WHIPPED
1/4 CUP CHOCOLATE-COVERED COFFEE BEANS
RASPBERRY PUREE AND FRESH RASPBERRIES
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- GREASE A 10 INCH SPRINGFORM PAN.
- IN A METAL BOWL OVER SIMMERING WATER, MELT THE CHOCOLATE
WITH THE BUTTER AND STIR OCCASIONALLY UNTIL SMOOTH AND CREAMY.
REMOVE FROM HEAT.
- IN ANOTHER BOWL BEAT THE EGG YOLKS WITH 1/4 CUP OF THE SUGAR
UNTIL PALE AND THICK. IN A THIRD BOWL BEAT THE EGG WHITES TOGETHER
WITH THE REMAINING 1/4 CUP SUGAR UNTIL STIFF PEAKS FORM.
- SLOWLY BEAT THE CHOCOLATE INTO THE EGG YOLK MIXTURE, THEN
GENTLY FOLD IN THE EGG WHITES. SPREAD 1 CUP OF THE PECANS IN THE
BUTTERED CAKE PAN AND POUR THE CHOCOLATE MIXTURE OVER THEM. SPRINKLE
THE REMAINING 1/2 CUP PECANS OVER THE TOP, AND REFRIGERATE OVERNIGHT.
- TO SERVE, SPOON RASPBERRY PUREE ONTO INDIVIDUAL SERVING PLATES,
PLACE A SLICE OF CAKE ON THE PUREE, TOP WITH A DOLLOP OF WHIPPED
CREAM AND SEVERAL COFFEE BEANS. KISS YOUR SWEETIE!!!
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~~~ 4869 SOUTH BRADLEY ROAD
* SANTA MARIA, CALIFORNIA 93455 ~~~
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