-
1
Powdered sugar
-
2
Raspberry Sauce (recipe follows)
-
3
Preparation Instructions:Grease a 9-inch springform pan and line bottom with a parchment paper circle.
-
4
Wrap outside of pan with aluminum foil to seal out water.
-
5
Preheat oven to 325 degrees.
-
6
Strain seeds from preserves by pressing through a wire-mesh sieve.
-
7
Place preserves, chocolate and butter in a double boiler over simmering boiled water.
-
8
Heat over medium heat, stirring till melted.
-
9
Remove from heat.
-
10
In a large bowl, mix sugar, Large eggs and flour.
-
11
Add in chocolate mix.
-
12
Mix gently.
-
13
Pour into springform pan.
-
14
Place springform pan in a larger baking pan.
-
15
Add in about 1 inch of water to outside pan, forming a water bath.
-
16
Bake at 325 degrees till top is dry and a toothpick or possibly clean knife comes out clean, about 45 min.
-
17
If water evaporates, replenish.
-
18
Let cold, unmold and turn upside down.
-
19
Remove parchment paper.
-
20
Place on serving plate and dust with powdered sugar.
-
21
Serve individual slices with Raspberry Sauce.
-
22
Raspberry Sauce
-
23
1 pt.
-
24
Fresh Raspberries1 Tbsp.
-
25
Sugar1 teaspoon Frzn Orange Juice Concentrate
-
26
Puree all ingredients in food processor.
-
27
Strain seeds from sauce by pressing through a wire-mesh sieve.
-
28
Notes: this recipe requires some extra mandatory steps.
-
29
Make sure your springpan is water tight, if it is not, you will have a soupy mess.
-
30
I bake mine around 300 till done and which might be about an hour.
-
31
Test the cake for doneness.
-
32
This is an incrediably rich cake.
-
33
Its wonderful if you lovechocolate.
-
34
You have got to take which extra step, to make sure the pan is watertight.
-
35
You could use a cake pan, but you will have a difficult time moving the delicate cake out of the pan.
