INGREDIENTS

INSTRUCTIONS

           RASPBERRY COULIS:
Line bottom of 9 inch springform pan with parchment paper; set aside.
In top of double boiler over hot (not boiling) water, melt together butter,
chocolate, sugar and orange juice, stirring to blend. Remove from heat;
stir in orange liqueur (if using) and vanilla. Let cool.
Whisk in eggs, 1 at a time.  Pour into prepared pan. Bake in 350=F8F oven
for 40 to 50 minutes or until edge is slightly crusty and middle is just
set.  Let cool on rack. Cover with plastic wrap and refrigerate for at
least 12 hours or up to 24 hours.
Raspberry Coulis:  In food processor, puree raspberries; press through
sieve into bowl to remove seeds. Stir in sugar, and orange liqueur (if
using).
Invert cake onto serving platter; remove pan.  Sift cocoa powder over top;
garnish with raspberries and mint leaves. Slice and serve with raspberry
coulis. Makes 16 servings. Per Serving: about 345 calories, 4 g protein, 27
g fat, 27 g carbohydrate.  Typed in MMFormat by cjhartlin@msn.com Source:
The Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 15, 1998

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