CAKE
7 tb Cocoa 2 1/2 ts Baking powder
2/3 c Boiling water 1/2 ts Salt
4 Egg yolks 1/2 c (1 stick) Unsalted butter,
3/4 ts Vanilla Softened
1 1/2 c Sifted cake flour 2 pt Fresh raspberries
1 c Sugar 1/4 c Currant jelly
-GLAZE-
1 3 oz bar Bittersweet Chopped
Chocolate, 3/4 c Whipping cream
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.
Combine 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 9×2-inch heart-shaped pan. Bake until tester inserted
near center comes out clean, 30 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 Glaze,
allowing glaze to soak into cake. Invert cake onto plate. Discard
paper. Poke holes into bottom of cake. Brush with remaining glaze,
brushing sides of cake 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.
Yields
1 servings