Flourless Chocolate Cake
|
|||||
| Sabrina Lightbourn is a massage therapist by profession but she has also been involved in many creative areas. She has a passion for photography and recently her work was exhibited in a show in New York City. She has also been in involved in acting, performing on the Dundas stage in an original Bahamian play The Death of Silence. We are pleased to welcome her on Guess Who's Cooking this evening. |
|||||
 |
 Flourless Chocolate Cake Under a low flame add one pound of butter to a pot and then add one cup of coffee, one cup of brown sugar and let butter and sugar melt as you mix them with the coffee. After the butter mixture has melted add twelve ounces of semi-sweet chocolate and four ounces of unsweetened chocolate and melt the chocolate into your butter mix. Remove from the stove and gradually add eight beaten eggs to your mixture. Preheat your over to 350 degrees. Add your mixture to a cake pan. Take a larger cake pan and place the smaller on into it and then add boiling water to the larger pan to create a water bath. Let the water come up to slightly below the top of the small pan. Let bake for approximately one hour. Puree three packs of frozen raspberries to use as a topping for the cake. Remove cake from the pan, add topping and serve. |
Ingredients
1 lb. butter 1 cup coffee 12 oz. semi-sweet chocolate 1 cup brown sugar 4 oz. unsweetened chocolate 8 eggs 3 packs frozen raspberries  |
|||