Recently, I took a French cooking class, the essentials of burgundian cooking at the Institute of Culinary Education (ICE) in Manhattan. The class was a fun class where we broke into groups and made an entire French meal. I perfected my boeuf bourguignon skills, which I will be making at home again this weekend. The dessert for the class was this delicious French style chocolate cake, Gauteau ay Chocolate avec Framboise Coulis, which I made again at home, and it was even better. My husband was a huge fan of this classic French dessert which is perfect for any dinner party.
Chocolate Cake with Raspberry Coulis
6 oz semi sweet chocolate
1 1/2 sticks butter, cut into 1 T pieces
4 eggs, separated
3/4 cup sugar
3 T pureed almonds, or almond flour
4 T flour
pinch of cream of tartar
pinch of salt
Glaze (I made a half recipe of the laze at home because I thought that was enough)
6 oz semisweet chocolate
4 T coffee
6 T butter
1 pint fresh raspberries
1 T lemon juice
1 T Framboise
powdered sugar to taste (I like the sauce to be tart, so I only used 2 T)
Melt the chocolate and butter for the cake batter in a double boiler. In an electric mixer with a whisk attachment, beat the yolks with 1/4 cup of the sugar until the mixture forms ribbons that fall from the mixer. This takes about four minutes at a high speed. Add the chocolate mixture and blend together. Add the flour and almond flour and combine. Remove and clean the mixer and set aside.
In the mixer with a whisk attachment in a separate bowl, beat the egg whites, cream of tartar and salt until it forms a soft peak, on high speed. Slowly add the remaining 1/4 cup of sugar and beat on high speed until stiff peaks form. Fold the beaten whites into the chocolate batter with a spatula. Pour into prepared cake pan. Bake for 30 minutes or ubtil cake pulls away from sides of pan.
Allow the cake to cool for 10 minutes. Invert and remove from pan and take off the parchment paper liner. Cool completely before glazing.
Blend the ingredients for the coulis in your blender. Serve with cake.