Chocolate Crammed
It’s not a cake or a brownie, but it’s chocolatey
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| This chocolate desert with rasberry sauce is perfect for people who just wan’t get enough chocolate. The treat is something in between a cake and a brownie. (Herald photos by Lisa Pesavento - lpesavento@morrisdailyherald.com) |
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Are you one of those people who just can’t get enough chocolate?
Are you looking for a chocolate dessert recipe that is easy to make and serves 16 to 20 people?
If so, this is the recipe you have been waiting for.
This rich dessert is not exactly a cake and not exactly a brownie. It is a little bit of a combination of both.
It is definitely not one of those desserts that you would eat a large piece of. Well, some of you may be able to!
Sixteen squares of semi-sweet chocolate may seem like a lot of chocolate. It is. But it is what is needed for this recipe.
You chocolate lovers will definitely like the amount of chocolate in this recipe. It is one of those recipes that you can smell before you even see it. Yum!
Once you have melted the butter and chocolate in a double boiler (you will definitely want to use a double boiler to keep the chocolate from burning), let it cool for just a few minutes before adding the eggs. If the chocolate/butter mixture is too hot, the eggs could start to cook. You wouldn’t want that!
Make the raspberry sauce while the chocolate dessert is in the oven.
If the raspberries are not in season or too expensive, frozen raspberries are a good choice. When you use the frozen raspberries (and I did in this recipe), measure out 2 cups of frozen berries and then take some of the berries that are left in the bag and gently place on a paper towel.
This way they will keep there shape (although still fragile) and be ready for garnishing when you need them.
The frozen raspberries need not be thawed in order to prepare the sauce, although it is a better option. The sauce will be a little more watery if the raspberries are frozen.
The raspberries must be put through a sieve or a cheesecloth in order to remove the seeds. The clear raspberry sauce is best without seeds.
Make the sauce the night before you are baking the chocolate dessert cake/brownie. The raspberry sauce will have a chance to thicken to the perfect consistency while sitting overnight in the refrigerator.
If you decide that you like the raspberry sauce to be a little sweeter, you can add more sugar. Just remember that the whipped cream or ice cream that you may be serving with this dessert is sweet also.
If you have leftover chocolate dessert, wrap each piece individually and put in the freezer. It will thaw quickly when you “need” chocolate and you need it in a hurry. I would not recommend freezing this whole dessert in the freezer. It would be very difficult to cut and also not hold together as well as it should.
Enjoy eating this chocolate dessert with raspberry sauce. Invite your neighbors or friends over for a piece. You should have plenty.
And remember … a good cook always cleans up!
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Chocolate Dessert with Raspberry Sauce
• 16 squares (1 oz. each) semi-sweet chocolate
• 2/3 cup butter
• 5 eggs
• 2 TB sugar
• 2 TB flour
Raspberry Sauce:
• 2 cups fresh or frozen raspberries, whole, unsweetened
• 1 3/4 cups water
• 1/4 cup sugar
• 4 tsp. cornstarch
• Whipped cream
• Whole, fresh raspberries to garnish
Preheat oven to 400 degrees.
Line bottom of a 9-inch spring form pan with parchment paper; set aside. Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. In large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating a just until mixed. Add flour and sugar; gently mix until just incorporated. Pour into prepared pan. Bake 15 minutes.
For the sauce, combine raspberries, 1 ¾ cup water and ¼ cup sugar in a sauce pan. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard seeds. Add water if needed to make 2 cups juice. Combine cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir one minute more. Remove from heat; cool.
To serve, spoon about 2 TB sauce on each dessert plate. Place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream or ice cream and reserved raspberries.
Serves 16-20.
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