Chocolate Raspberry Cake a la Simca

Name: Chocolate Raspberry Cake a la Simca
Yield: 8 to 10 portions
Ingredients: 1½ pints fresh raspberries; 1 pound good-quality semisweet chocolate; 12 tablespoons (1½ sticks) unsalted butter; 3 tablespoons instant espresso powder; ⅓ cup unbleached all-purpose flour; Pinch of salt; ½ cup crème de cassis; 4 eggs, separated; 1 tablespoon water; ⅔ cup sugar

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our friend Susy Davidson, a long-time colleague of Simone (Simca) Beck’s, shared her version of Simca’s classic with us. It’s as much a treasure as Simca herself—a great cake from a grand lady for an important occasion! Hats off to both Simca and Susy!

Ingredients

1 pound good-quality semisweet chocolate
3 tablespoons instant espresso powder
½

Dessert
Cake
Chocolate
Vegetarian

Method

Preheat the oven to 375°F. Butter and flour a 9 inch round cake pan. Line the bottom with waxed paper. Butter and flour the waxed paper; shake to remove the excess.