| 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 BNLImp@aol.com (Iara Lewin) on
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