1/4 lb White chocolate 2 tb Sugar
6 tb Unsalted butter 1/4 c All-purpose flour
6 Eggs 2 pt Raspberries
PREHEAT OVEN TO 325~F. Melt the chocolate in the top of a double
boiler. Cut the butter into tablespoon pieces, place in the bowl of a
mixer and mix until smooth. Slowly add the melted chocolate until
incorporated. Add the eggs, one at a time, as each one is absorbed.
Add the sugar, then the flour. Lightly grease a 9×11″ baking pan.
Pour in the batter and smooth the top. Place in the oven and bake for
25-30 minutes. When the cake is cooked, remove from the oven and let
cool before removing from the baking pan. To serve, cut the cake into
individual portions and top with fresh raspberries. Accompany with
whipped cream or raspberry sauce, if desired.
Yields
10 servings