411 West Black Satin Fudge Cake

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Cooking receipe to make 411 West Black Satin Fudge Cake under category Everyday Recipes. You may find some video clips related to this receipe below.

411 West Black Satin Fudge Cake

Ingredients:

1/3 C. Raspberry Preserves

12 oz. Semi-Sweet Chocolate

1/2 lb. Butter

1 1/3 C. Sugar

4 Eggs

1 Tbsp. plus 1 tsp. flour

Powdered sugar

Raspberry Sauce (recipe follows)

Preparation Instructions:

Grease a 9-inch springform pan and line bottom with a

parchment paper circle. Wrap outside of pan with aluminum foil to seal

out water.

Preheat oven to 325 degrees.

Strain seeds from preserves by pressing through a wire-mesh sieve.

Place preserves, chocolate and butter in a double boiler over

simmering boiled water. Heat over medium heat, stirring until melted.

Remove from heat.

In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix

gently.

Pour into springform pan. Place springform pan in a larger baking pan.

Add about 1 inch of water to outside pan, forming a water bath. Bake

at 325 degrees until top is dry and a toothpick or clean knife comes

out clean, about 45 minutes. If water evaporates,

replenish.

Let cool, unmold and turn upside down. Remove parchment

paper. Place on serving plate and dust with powdered sugar.

Serve individual slices with Raspberry Sauce.

Raspberry Sauce

1 pt. Fresh Raspberries

1 Tbsp. Sugar

1 tsp. Frozen Orange Juice Concentrate

Puree all ingredients in food processor. Strain seeds from sauce by

pressing through a wire-mesh sieve.

Notes: this recipe requires some extra mandatory steps. Make sure

your springpan is water tight, if it is not, you will have a soupy

mess. I bake mine around 300 until done and that might be about an

hour. Test the cake for doneness. This is an incrediably rich cake.

Its wonderful if you love

chocolate. You have got to take that extra step, to make sure the

pan is watertight. You could use a cake pan, but you will have a

difficult time moving the delicate cake out of the pan.

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