The Black Cat: Chocolate Gateau with Raspberry Puree

I always have trouble deciding whether to refer to this type of dessert as a cake or a pie. It’s very dense like a fudge brownie, and the texture is definitely unlike a sponge cake. Why don’t you just make one and help me decide?

A word of caution: Serve very small slices.  It’s rich!

¾ cup superfine sugar, plus some for sprinkling in spring form pan

10 ounces semi-sweet chocolate, chopped

¾ cup unsalted butter, cut into pieces

2 t. vanilla extract

5 eggs, separated

¼ cup flour, sifted

Pinch of salt

For the fruit coulis:

1 lb. berries, plus extra for garnishing

½ cup superfine sugar

Juice of one lemon

Put the berries in a pan with ½ cup sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth lined strainer into a bowl. Let the coulis cook, stirring occasionally to prevent a skin forming. When cold, stir in the lemon juice.

Preheat the oven to 325 degrees.

Generously butter a 9 ½ inch spring form pan then sprinkle the pan with a little sugar and tap out the excess. Set aside 3 T. of the sugar, you are going to use it for the egg whites.

Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.

Beat the egg yolks into the chocolate mixture, beating each in well, and then stir in the flour.

In a clean, grease free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.

Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.

Bake the cake for about 35 – 45 minutes until well risen and the top springs back when touched lightly with a fingertip. Transfer the cake to a wire rack, remove the side of the pan and let cool completely.

Remove the pan base and transfer to a serving plate.

From www.melangery.com