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Posted by Sugarfootin
- April 13, 2010, 04:09:02 PM
Darling::: i just was reading your cake and i gained 25 pound;s:: aint that the berry's . this is where the pound's went 
!!! LMAO ty ill try it, sounds devine 
Posted by Darling SilverDodger
- April 13, 2010, 02:26:35 PMDEADLY CHOCOLATE SIN
A decadent chocolate cake drizzled with raspberry coulis.
Cake
2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 eggs, room temperature
4 egg yolks, room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons cornstarch
Raspberry Coulis
One 10-ounce package frozen raspberries in heavy syrup, thawed
Garnish
1 pint fresh raspberries
12 sprigs fresh mint
12 triangular cookies or chocolate pieces
Special Equipment
Twelve 4-ounce ovenproof ramekins
1. Do ahead: Make the raspberry coulis. Process the thawed berries
in a blender and strain through a fine mesh strainer to remove the
seeds. Refrigerate until needed.
2. Butter the bottom and sides of each ramekin and set them aside
on a baking sheet.
3. Make a double boiler and add the semisweet and bitter
chocolates, butter, and vanilla. Stir until melted. Keep the flame
low so the butter and chocolate melt slowly--if the pan is too hot,
the butter will separate into oil and the chocolate will taste
burnt.
4. In a large mixing bowl, combine the eggs, egg yolks, and sugar.
Beat at high speed until thickened and increased in volume, about 5
to 7 minutes. Reduce the speed to low and slowly incorporate the
cornstarch, one tablespoon at a time, then turn the mixer back up
to high and continue to beat until soft peaks form, about 5 minutes.
5. Preheat the oven to 275*F.
6. Gently fold the chocolate into the beaten eggs, using a rubber
spatula, until well blended. Spoon the mixture into each of the
prepared ramekins and bake for 10 minutes. Let cool when finished
baking. Cover and refrigerate until ready to serve.
7. To serve: Dip a dinner knife in hot water and run it around the
sides of each ramekin and invert it onto a serving dish--gently
remove the ramekin from the plate and spoon the raspberry coulis
around the cake. Garnish with the fresh raspberries and a mint
sprig, or cookies and chocolate pieces if you prefer.
Serves 12
A decadent chocolate cake drizzled with raspberry coulis.
Cake
2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 eggs, room temperature
4 egg yolks, room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons cornstarch
Raspberry Coulis
One 10-ounce package frozen raspberries in heavy syrup, thawed
Garnish
1 pint fresh raspberries
12 sprigs fresh mint
12 triangular cookies or chocolate pieces
Special Equipment
Twelve 4-ounce ovenproof ramekins
1. Do ahead: Make the raspberry coulis. Process the thawed berries
in a blender and strain through a fine mesh strainer to remove the
seeds. Refrigerate until needed.
2. Butter the bottom and sides of each ramekin and set them aside
on a baking sheet.
3. Make a double boiler and add the semisweet and bitter
chocolates, butter, and vanilla. Stir until melted. Keep the flame
low so the butter and chocolate melt slowly--if the pan is too hot,
the butter will separate into oil and the chocolate will taste
burnt.
4. In a large mixing bowl, combine the eggs, egg yolks, and sugar.
Beat at high speed until thickened and increased in volume, about 5
to 7 minutes. Reduce the speed to low and slowly incorporate the
cornstarch, one tablespoon at a time, then turn the mixer back up
to high and continue to beat until soft peaks form, about 5 minutes.
5. Preheat the oven to 275*F.
6. Gently fold the chocolate into the beaten eggs, using a rubber
spatula, until well blended. Spoon the mixture into each of the
prepared ramekins and bake for 10 minutes. Let cool when finished
baking. Cover and refrigerate until ready to serve.
7. To serve: Dip a dinner knife in hot water and run it around the
sides of each ramekin and invert it onto a serving dish--gently
remove the ramekin from the plate and spoon the raspberry coulis
around the cake. Garnish with the fresh raspberries and a mint
sprig, or cookies and chocolate pieces if you prefer.
Serves 12