Posted by: Angel 10-27-99 5:37 PM
Flourless Chocolate Cake with Berries
9 oz. semi-sweet chocolate
6 Tbsp. butter, unsalted
1/4 c. strong coffee
8 large eggs, separated
1/3 c. sugar
Topping:
1 c. whipped cream
1 c. fresh raspberries
4 Tbsp. raspberry jam
Preheat oven to 250° and butter and flour a 9-inch round cake pan.
Melt together chocolate, butter and coffee; set aside and let cool slightly.
Beat egg yolks until pale yellow.
Add some hot chocolate mixture to yolks, then add yolks to the remaining chocolate mixture and stir well.
Beat egg whites with sugar until peaks form that are stiff, but not dry.
Fold whites, 1/3 at a time, into chocolate mixture until no whites are showing.
Pour mixture into buttered and floured 9-inch round pan.
Bake in preheated oven at 250 degrees for 1 hour and 15 minutes.
Cake will sink when cooled.
Topping: Spread cake with jam, then whipped cream and top with fresh raspberries.