Chocolate Chocolate Raspberry Cake
Sifted cake flour
(1 stick) unsalted butter,
3 oz bar bittersweet chocola
Preheat oven to 350. Whisk together cocoa and water; cool. In a
separate bowl, combine yolks, 1/4 of the cocoa mixture and vanilla.
Set aside. Comb dry ingredients in a large bowl. Add butter and
remaining dissolved cocoa. Mix well. Gradually add egg mixture in
thirds mixing well after each addition. Spread batter into
well-greased, paper-lined 9x2-inch heart-shaped pan. Bake until
tester inserted near center comes out clean, to 40 minutes.
Meanwhile, prepare Chocolate Glaze. Remove cake from oven. Poke holes
in top of cake while warm. Brush with 1/2 of the Chocolate Glaz
allowing glaze to soak into cake. Invert cake onto plate. Discard
paper. P holes into bottom of cake. Brush with remaining glaze,
brushing sides of c also. Cool completely. Place cleaned, dry
raspberries over surface of cake. Melt jelly; brush onto raspberries.
CHOCOLATE GLAZE: Combine chocolate and cream in a small saucepan.
Stir until melted over low heat.
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by
Marjorie Scofield March 27, 1995