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A perfect accompaniment to tender baby Lamb for a spring dinner. Fresh, ripe raspberries are paired with a soothing molten chocolate cake for a satisfying, yet light dessert to welcome the melting away of winter and the bloom of a new season yet to come.

Serves 6

5 eggs and 5 extra egg yolks

1/2 cup of sugar

10 ounces of good quality bittersweet dark chocolate, chopped

1 cup of unsalted butter

1/2 cup of all-purpose flour (used for dusting molds)

3 tablespoons of melted butter for greasing molds

Beat the eggs, egg yolks and sugar until pale with a mixer. Melt the chocolate and butter in a bowl set over a pan of simmering water. Be careful not to burn the chocolate. Stir until the chocolate is melted. Remove from heat and slowly add to the egg mixture beating until smooth. Fold in the flour. Pour into 6-5 oz molds before it starts to firm. Cover and refrigerate until ready to use. (You can refrigerate overnight)

Preheat oven to 350. Bake for 10 to 12 minutes, or until the tops are spring back to the touch, and is domed. Don’t overcook or the effect will be ruined. Un mold and serve with Raspberry Sauce.

Raspberry Drizzle

There are so many varieties of Raspberry Sauce that you certainly have your choice. I prefer to use fresh ripe raspberries because they contain 1/3 source of our daily niacin requirements and are high in anthocyanins. Besides being low in fat, carbohydrates and calories, they are high in fiber, vitamins, minerals and antioxidants. {Fact: They have ten times the antioxidant power of tomatoes.} If you can’t find them fresh, then use frozen raspberries or raspberry puree. I have included two recipes for you to try.  

Recipe 1

2 pints of fresh raspberries

1 cup of sugar

Place the raspberries and sugar in a sauce pan. Bring to a simmer and reduce the raspberries until they are losing shape and the sugar is dissolved. Remove from heat and place a pot to catch the juices and sauce. Strain pressing down on the fruit to leave only seeds in the strainer. Discard the seeds and whisk the sauce. Serve either warm or cool.

Recipe # 2

12 oz of Raspberry Puree (available in fine gourmet markets or online

4 Tbs of Corn Syrup

2 teaspoons of Lemon Juice to taste

Combine all and whisk. Serve with the Chocolate Cake.


About The Author


Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

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