White Chocolate Raspberry Cake
Ingredients:
- 1/4 lb White chocolate
- 6 tb Unsalted butter
- 6 Eggs
- 2 tb Sugar
- 1/4 c All-purpose flour
- 2 pt Raspberries
Instructions:
Preheat oven TO 325 degrees 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-by-11-inch baking
pan. Pour in the batter and smooth the top. Place in the oven and bake
for 25 to 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.
