Chocolate cake with raspberry sauce
Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski
Ingredients
3⁄4 cup melted butter, plus extra for greasing
1 cup sugar
1⁄4 cup packed brown sugar
2 large eggs
1 tablespoon brandy
1 1⁄2 cups strong brewed coffee, cooled
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
Chocolate glaze
8 ounces good-quality semisweet chocolate, chopped
1⁄2 cup unsalted butter, at room temperature
1 tablespoon corn syrup
Raspberry sauce
2 cups frozen raspberries, thawed
1⁄2 cup sugar
2 teaspoons cornstarch
1 tablespoon cold water
Preheat oven to 350 ̊F. Grease one 8-inch spring form pan. Line bottom with parchment paper; set aside.
In large bowl, beat melted butter with sugars. Add eggs, 1 at a time. Add brandy and coffee. In another bowl, whisk together flour, cocoa, baking soda, baking powder, salt and cinnamon. Stir flour mixture into egg mixture. pour batter into prepared pan. Bake 55 to 60 minutes or until skewers inserted in centre come out clean. Remove from oven and let cool. Turn out onto rack and peel off paper.
For glaze, melt chocolate with butter in bowl over simmering water. Remove from heat and whisk in corn syrup. Continue to whisk until smooth. use glaze warm. To assemble, place cake on wire rack over large baking sheet. Slowly pour warm glaze over centre of cake. Glaze will cover surface and spill evenly over edges and down sides. Chill until ready to serve. Serves 8.
For raspberry sauce, in small saucepan, combine raspberries and sugar. Cook over low heat for 5 minutes. Let cool. place raspberries in blender and process until smooth. Strain purée into bowl. discard seeds in strainer. Return raspberries to clean pot. Mix cornstarch and cold water together. Add to raspberries and cook over low heat for two minutes or until mixture thickens slightly. Sauce can be stored in refrigerator for up to one week. Serve with raspberry sauce on the side.
Makes 1 1⁄2 cups.