Chocolate Tart with Raspberry Sauce
12 ounces semisweet chocolate 5 tablespoons brewed espresso 2 cups sugar
1 cups unsalted butter
6 large eggs, separated
1 cup all purpose flour, plus extra for dusting
Preheat oven to 375 ̊.
Lightly butter a 9-inch spring-form pan and dust with flour. Shake out any excess flour.
Melt the chocolate in the top of a double boiler over hot simmering water, stirring occasionally. Remove from heat and cool until tepid.
At medium-high speed, cream the sugar and butter together until light and fluffy. Add the egg-yolks, one at a time, beating well after each addition. Mix in flour. Add the melted chocolate, then the espresso.
Beat egg whites until they form stiff, shiny peaks. Fold the egg whites into the chocolate mixture a quarter at a time. It is important to have clean blades on your mixer when doing the egg whites. Make sure there is no butter fat from the previous step or the whites will not become stiff.
Fold into the prepared pan and bake until the top is crusty and middle is still slightly moist, about 60 minutes.
2 (12 ounce) bags frozen (with no sugar added) raspberries 2 teaspoons fresh lemon juice
2/3 cups sugar
Thaw the raspberries in a strainer over a bowl.
Puree the raspberries and sieve them with a food mill fitted with a fine disc. You should have 1 liquid cup puree. Stir in lemon juice.
Stir in sugar until it dissolves. If you have less liquid add less sugar. (adjust sugar to volume of liquid, to 1 cup liquid add 1/2 cup of sugar)
1/2 pint of whipped cream teaspoon of vanilla
1/4 cup of sugar
Whip the cream in a mixing bowl at high speed. When you see it start to get a little thicker, add the sugar and vanilla and beat a little longer until it just turns thick. (Don’t do it too long or you’ll have butter.)
For each serving, pour a little raspberry sauce in a dessert dish, place a slice of cake on top and then add the whipped cream and sprig of mint