| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 6 | Squares semi chocolate;chopped | |
| 3 | Eggs | |
| 2/3 | c | Sugar |
| 1 | Teaspoon; vanilla | |
| 1/4 | Teaspoon; salted to taste | |
| 2/3 | Cup; flour | |
| 1/4 | Cup; margaine | |
| 2 | Square semisweet chocolate | |
| Square unsweetened baking chocolate | ||
| 2 | Teaspoon; honey | |
| 2 | c | Fresh or frozen– raspberry |
INSTRUCTIONS
GLACE SAUCE Recipe By : Iara Lewin In a microwave melt margarine and chocolate, stir until smooth.Cool for 10 min. In a mixing bowl, beat eggs, sugar, vanilla and salt until thich, about 4 min. Blend in chocolate mixture.Stir in flour, mix well. Pour into a greased and floured 9" springform pan. Bake 350 for 25-30 min.or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Combine glaze ingredients in a small saucepan; cook and stir over low heat until melted and smooth.Cool slightly. Run a knife around edge, remove to serving plate. Spread glaze over the top and sides,set aside. For sauce, puree the raspberries in the blender. Press through a sieve if disere.Stir in sugar,till until serving. Posted to JEWISH-FOOD digest V97 #311 by [email protected] (Iara Lewin) on
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