7 tb Cocoa, Dutch-processed 2 1/2 ts Baking powder
2/3 c ;boiling water 1/2 ts Salt
4 Egg yolks 1/2 c Butter, unsalted; softened
3/4 ts Vanilla 1 Chocolate glaze recipe
1 1/2 c Flour, cake; sifted 2 pt Raspberries, fresh
1 c Sugar 1/4 c Jelly, currant
-CHOCOLATE GLAZE-
3 oz Chocolate, bittersweet; 3/4 c Whipping cream
-chopped
Preheat oven to 350F. Whisk together cocoa and boiling water; cool.
In a separate bowl, combine egg yolks, 1/4 cup of the cocoa mixture
and vanilla. Set aside.
Combine dry ingredients in a large bowl. Add butter and remaining
dissolved cocoa. Mix well. Gradually add egg mixture in thirds,
mixing well after each addition.
Spread batter into well-greased and paper-lined 9×2-inch heart-shaped
pan. Bake until toothpick inserted near center comes out clean, 30-40
minutes. Meanwhile prepare chocolate glaze.
Chocolate glaze: Combine chocolate and cream in small saucepan. Stir
until melted over low heat.
Remove cake from oven. Poke holes in top of cake while warm. Brush
with 1/2 of the chocolate glaze, allowing glaze to soak into cake.
Invert cake onto plate. Discard paper. Poke holes into bottom of
cake. Brush with remaining glaze, brushing sides of cake also.
Cool completely. Place clean, dry raspberries over surface of cake.
Melt jelly. Brush onto raspberries.
from: The Daily Herald, 2/7/95 posted by Jeanne Geake
Yields
1 cake
