| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Squares |
16 |
Squares |
INGREDIENTS
| 1 |
c |
Packed raspberries, fresh or thawed |
| 4 |
oz |
Unsweetened chocolate, chop |
| 1/2 |
c |
Unsalted butter, cubed |
| 3 |
|
Eggs |
| 1 1/4 |
c |
Granulated sugar |
| 1/2 |
ts |
Vanilla |
| 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Icing sugar |
INSTRUCTIONS
In food process or blender pure raspberries; pass through fine sieve to
remove seeds. Set aside.
In top of double boiler over hot (not boiling) water, melt chocolate with
butter; let cool slightly.
In bowl, beat eggs with sugar for about 5 minutes or until pale and
thickened. On low speed, beat in vanilla and chocolate mixture; beat in
raspberry pure. With wooden spoon, stir in flour.
Scrape batter into greased 9-inch square cake pan. Bake in 350F 180C oven
for 25-30 minutes or until cake tester inserted in centre still has moist
crumbs clinging to it. Let cool completely in pan on rack. Sprinkle with
icing sugar. Cut into squares.
[Squares can be covered and stored in refrigerator for up to 5 days or
frozen in airtight container for up to 1 month.]
Serve with a raspberry sauce and fresh raspberries for an elegant
presentation, or simply sprinkle with icing sugar.
16 bars for $6.35 CDN [Apr 95]
Per bar: about 190 calories, 3 g protein, 11 g fat, 23 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by Daphna
Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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