Raspberry Black Satin Fudge Cake with Raspberry Sauce
- 1/3 cup raspberry preserves
- 12 ounces semi-sweet chocolate
- 1/2 pound butter
- 1 1/3 cup sugar
- 4 eggs
- 1 tablespoon flour + 1 teaspoon flour
- powdered sugar
- ***raspberry sauce***
- 1 pint fresh raspberries
- 1 tablespoon sugar
- 1 teaspoon frozen orange juice concentrate
The raspberry sauce is the crowning glory of the dessert from Chef Trey Cleveland of 411 West, and that's why fresh raspberries are a must. The price may seem high at an average of $6 per pint, but the quality is worth a splurge.
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 325ºF.
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 325ºF 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.
Purée all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve.