• Cooking Time:
  • Servings:
  • Preparation Time:



  • 15 oz best-quaility bittersweet chocolate
  • 1 cup heavy cream
  • 4 tbsp. Butter
  • 4 egg yolks
  • ½ cup icing sugar
  • 6 tbsp. Cointreau or grand marnier
  • cocoa powder
  • Raspberry splash:
  • 10 oz. Frozen raspberries
  • 2 tbsp. Berry sugar
  • 1 tsp. Fresh lemon juice


  • Line 9 X 5 inch loaf pan with parchment paper; set aside.
  • Chop chocolate into small pieces and place in top of double boiler; add cream and butter.
  • Melt over medium heat, stirring until completely smooth.
  • Remove from heat and let cool for 1 minute, continuing to stir.
  • Whisk egg yolks into chocolate mixture.
  • Sift in icing sugar, whisking constantly.
  • Whisk in Cointreau until smooth. Pour into prepared loaf pan.
  • Refrigerate until set, over night is best.
  • Raspberry splash:
  • In food processor, puree raspberries, berry sugar and lemon juice.
  • Pass the sauce through sieve to remove seeds.
  • Un-mould cake, remove paper.
  • Dust with cocoa powder. Drizzle large spoonful of Raspberry Splash on each plate.
  • Using hot wet knife, slice cake and place on plate.

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