All-About-the-Chocolate Cake With Raspberry Coulis

Adapted from The Cooking Club Cookbook, the "Sex and the Kitchen" chapter

Food stylist: Dan Becker

• 8 ounces good-quality, semisweet baking chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup granulated sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon dark brown sugar
• 12 ounces fresh raspberries
• 2 tablespoons granulated sugar
• Rum or orange liqueur (optional)
• 1 container frozen whipped topping
• Raspberries and mint leaves

• 1. In a double boiler, combine chocolate and butter. Over just-simmering water, melt chocolate, stirring until smooth. Add sugar, and stir until dissolved. Remove from heat, and let cool slightly. Add egg yolks, one by one, mixing well after each addition. Stir in the vanilla. Set aside.
• 2. In a medium-size bowl, beat the egg whites until foamy. Add the brown sugar, and beat until soft peaks form. Fold the whites into the chocolate mixture.
• 3. Pour the batter into a buttered 9-inch cake pan. Set the pan inside a larger pan filled with boiling water about halfway up the sides of the cake pan. Bake in a 350-degree oven for approximately 30 minutes. Do not overcook. While the cake is cooling, prepare the coulis.
• 4. Purée the raspberries and sugar in a blender or food processor. Strain through fine sieve. Stir in rum or liqueur, if using.
• 5. To serve: Spoon 1 tablespoon raspberry coulis onto each plate and top with a slice of cake. Spoon additional coulis over cake and garnish with whipped cream, raspberries, and mint leaves.

Nutrients per serving:
Calories: 244
Fat: 16g
Cholesterol: 91mg
Carbohydrate: 25g
Sodium: 27mg
Protein: 4g

September & October 2004

Photographer: Leigh Beisch

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