food for thought

by michelle

chocolate raspberry slice

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Deliciously dense with a dark chocolate flavour.

Preheat the oven to 180C (350F). Melt 150g (5oz) each of 70% dark chocolate and butter together in a bowl over a simmering saucepan of water. When melted allow to cool a little. Meanwhile, press 200g of raspberries through a sieve. In a bowl cream 4 egg yolks with 110g (4oz) of caster sugar. Add 60g (2oz) each of ground almonds, cocoa powder and plain flour as well as the seived raspberry juice. Beat the 4 egg whites until they form stiff peaks and then fold them into the chocolate mixture, starting with a little bit first to loosen it. Spoon into a prepared 20cm (8″) round or equivalent sized rectangular tin and bake for 25 minutes or until it tests clean. For the topping, take 100g of raspberries (frozen are fine) and cook them in a small saucepan with 2 tablespoons of sugar until it becomes a fresh raspberry jam.

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Written by michelle picker

May 15, 2012 at 10:00 am

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