Ingredients
For the raspberry sauce: 2 1/2 cups fresh raspberries or thawed frozen unsweetened raspberries 1/2 cup superfine sugar 1/4 cup framboise or other raspberry-flavored liqueur (optional) For the cake: 1 pound semisweet or bittersweet chocolate, chopped 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature 4 extra-large eggs, at room temperature 1 tablespoon sugar 1 tablespoon all-purpose flour 1 cup heavy cream, whippedDescription
This Fabulous Dessert Is A Legend In Its Own Time. Although Many Have Claimed To Be The Creator, It Was In Fact Developed At Narsai’s Restaurant In Berkeley, California, By Chef Narsai David And Pastry Chef Janice Feuer. To Be Completely Authentic, You
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