Warm Chocolate Cake with Raspberries
It seems that everyone has a version of the type of dessert. Why not? It is a great dessert when done well. To often it is just an undercooked brownie! One chef's tip is to place a piece of chocolate ganache in the center of the cake before baking in order to assure a liquid center when you cut into it.
I like to make the dessert with at least a 62% chocolate to give it a bitter edge. My chocolates of choice are Callebaut or Valrhona. If you cannot find 62% chocolate, add a little cocoa powder to give the dessert that bitter edge.
The wine of choice would be red, either a tawny or vintage port or a big red like a cabernet. The idea is to have a wine that compliments the rich complexity of the chocolate.
Tastefully yours®
Chef Michael Hutchings
I like to make the dessert with at least a 62% chocolate to give it a bitter edge. My chocolates of choice are Callebaut or Valrhona. If you cannot find 62% chocolate, add a little cocoa powder to give the dessert that bitter edge.
The wine of choice would be red, either a tawny or vintage port or a big red like a cabernet. The idea is to have a wine that compliments the rich complexity of the chocolate.
Tastefully yours®
Chef Michael Hutchings
