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Chocolate Raspberry Oblivion Cake Recipe from Chef Mickey's


1 pound Chocolate Covertures (type of chocolate for professional kitchens. The best has 70% Cocoa solids)
8 ounces butter
6 each whole eggs
1/2 cup Raspberry Puree
4 ounces granulated sugar

Yield: 1 cake


Melt the chocolate and the butter over a double boiler. Whip the eggs and the sugar to ribbon stage. Fold the puree into the egg mixture. Fold this into the chocolate mixture.

Pour into a 10-inch cake pan lined with parchment paper.

Bake in a water bath at 325 degrees F for approximately 30 minutes.

Note: for raspberry puree, you can use raspberry preserves, just melt down and strain.



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