Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
411 West Black Satin Fudge Cake
1/3 C. Raspberry Preserves
12 oz. Semi-Sweet Chocolate
1/2 lb. Butter
1 1/3 C. Sugar
4 Eggs
1 tablespoon plus 1 tsp. flour
Powdered sugar
Raspberry Sauce (recipe follows)
Grease a 9-inch springform pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water.
Preheat oven to 325 degrees.
Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves, chocolate and butter in a double broiler. Heat over medium heat, stirring until melted. Remove from heat.
In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.
Pour into springform pan. Place springform pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish .
Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar.
Serve individual slices with Raspberry Sauce.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
