Chocolate Raspberry Oblivion CakeChef Mickey’s, Contemporary Resort
Yields: 1 cake
1 pound Chocolate Covertures (type of chocolate for professional kitchens. The best has 70% Cocoa solids)
8 ounces butter
6 each whole eggs
1/2 cup Raspberry Puree
4 ounces granulated sugar
Melt the chocolate and the butter over a double boiler. Whip the eggs and the sugar to ribbon stage. Fold the puree into the egg mixture. Fold this into the chocolate mixture.
Pour into a 10-inch cake pan lined with parchment paper.
Bake in a water bath at 325 degrees F for about 30 minutes.
Note: for raspberry puree, you can use raspberry preserves, just melt down and strain.