Ingredients
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3/4 cup water
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1/2 cup sugar
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1/2 cup corn syrup
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1/4 cup flour
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12 ounces bittersweet chocolate, coarsely chopped
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1 teaspoon vanilla
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1/4 teaspoon salt
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1/4 cup cold sweet butter
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4 eggs, at room temperature,separated yolks lightly beaten white whipped to form soft peaks
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1 cup whipping cream, whipped to form soft peaks
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raspberries or blackberry (or mix)
Instructions
- Grease 9-inch springform pan line with parchment paper grease and flour paper.
- Stir water, sugar, corn syrup and flour in heavy saucepan.
- Cook on low heat until sugar is dissolved, stirring constantly.
- Add chocolate, vanilla and salt.
- Continue cooking until chocolate is completely melted stirring constantly.
- Remove from heat.
- Add butter; stir until melted.
- Transfer mixture to large bowl.
- Refrigerate 15 minutes or until mixture has somewhat cooled, stirring occasionally.
- Add egg yolks to chocolate mixture; stir with wire whisk until well blended.
- Gentle fold in egg whites.
- Fold in whipped cream.
- Spoon into prepared pan.
- Place pan in larger baking pan, then place on center rack in oven.
- Carefully pour boiling water into larger pan to come halfway up side of springform pan.
- Bake at 350°F for 50 minutes or until mixture is just set.
- Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Cover top with plastic wrap; refrigerate 4 hours to overnight.
- Center will fall. A prefect bowl for berries!
- Garnish with fresh berries and whipped cream.