1 1/2 c Unsalted butter or margarine
12 oz Semisweet chocolate,
-coarsely chopped
3/4 c Granulated sugar
3/4 c Orange juice
2 tb Orange liqueur (optional)
1 ts Vanilla
6 Eggs
Unsweetened cocoa powder
Raspberries and mint leaves
RASPBERRY COULIS:
1 pk Frozen unsweetened (425 g)
-raspberries, thawed
1 tb Granulated sugar
1 tb Orange liqueur (optional)
Line bottom of 9 inch springform pan with parchment paper; set aside.
In top of double boiler over hot (not boiling) water, melt together
butter, chocolate, sugar and orange juice, stirring to blend. Remove
from heat; stir in orange liqueur (if using) and vanilla. Let cool.
Whisk in eggs, 1 at a time. Pour into prepared pan. Bake in 350 F8F
oven for 40 to 50 minutes or until edge is slightly crusty and middle
is just set. Let cool on rack. Cover with plastic wrap and
refrigerate for at least 12 hours or up to 24 hours.
Raspberry Coulis: In food processor, puree raspberries; press through
sieve into bowl to remove seeds. Stir in sugar, and orange liqueur (if
using).
Invert cake onto serving platter; remove pan. Sift cocoa powder over
top; garnish with raspberries and mint leaves. Slice and serve with
raspberry coulis. Makes 16 servings. Per Serving: about 345 calories,
4 g protein, 27 g fat, 27 g carbohydrate.
Yields
16 Servings