Saturday, October 04, 2014

Hi my sweeties,
How about a cake recipe to brighten your weekend, I hope you like it. kisses
Que tal uma receita de doce para alegrar seu fim de semana. Eu espero que vocês gostem. Beijinhos

For the cake
  • 1lb 2oz (500g) dark chocolate
  • 11 tbsp unsalted butter, plus more for the pan
  • 6 eggs
  • 2 tbsp sugar
  • 1 tbsp flour, plus more for the pan
For the raspberry coulis
  • lb 10oz (750g) raspberries, plus more to serve
  • 2–3 tbsp confectioner's sugar
To serve
  • crème fraîche or whipped cream
Make the chocolate cake
  1. Preheat the oven to 400°F (200°C). Butter and line a 9in (23cm) springform pan with parchment paper. Sprinkle in 2–3 tbsp flour, turn and shake to coat, then tap to remove excess. Coarsely pulse the chocolate in a food processor. Cut the butter into pieces, and put them in a large heatproof bowl with the chocolate. Set over a pan of hot, but not simmering, water. Stir until melted and smooth. Let cool, stirring occasionally.
  2. Separate the eggs. Beat the egg yolks into a chocolate mixture with the wooden spoon, until evenly mixed. It is vital that the chocolate should be cool before you attempt this, or the eggs will cook and separate the mixture.
  3. Put the egg whites in a scrupulously clean metal bowl, and beat with a whisk or electric mixer, until stiff. Add the sugar; continue whisking for about 20 seconds, until glossy, to make a light meringue.
  4. Stir the flour into the chocolate mixture, then fold in one-third of the egg whites to lighten it. Fold in the remaining whisked egg whites in 2 batches. Transfer to the cake pan. Tap on the work surface to knock out any air bubbles. Bake for about 20 minutes, until crusty on top but soft in the center. Let cool completely in the pan, set on a wire rack. When cold, chill for 2 hours. Unmold and peel off the paper.
Prepare the raspberry coulis
  1. Pick over the raspberries, washing them only if they are dirty. Put the raspberries in a food processor or blender. Pulse the raspberries in the machine until they are puréed. Add confectioner's sugar to taste. Purée again until the sugar is evenly blended.
  2. Push the puréed raspberries through a sieve into a bowl to remove the seeds. Discard the seeds. If making in advance, wrap tightly, and store in the refrigerator, being sure to bring the coulis to room temperature before serving.
Finish the cake
  1. Using a serrated knife, cut the cake into 8 wedges. Set 1 wedge in the center of each plate. Dipping the knife in hot water between slices makes it easy to cut neat wedges. Ladle a small pool of raspberry coulis on to each plate, near the tip of the wedge of cake.
  2. If you like, dip the tip of a small knife into some heavy cream, and drizzle a curved line on the coulis. Pull the tip of the knife across the cream to make a feathered design. Decorate each plate with a few whole raspberries, and serve with crème fraîche or whipped cream.

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