Extra chocolaty, these squares from Daphna Rabinovitch, our associate food and nutrition editor, don't even need icing. If you like, you can serve them with a scoop of vanilla ice cream, raspberry sauce and fresh raspberries for an elegant dessert.
- Portion size 16 servings
- Credits : Canadian Living Magazine, May 2002
- 1 cup packed fresh raspberry thawed
- 1 cup packed frozen raspberries thawed
- 4 oz unsweetened chocolate chopped
- 1/2 cup unsalted butter cubed
- 3 eggs
- 1 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 3/4 cups all-purpose flour
- 1 teaspoon icing sugar
MethodGrease 9-inch (2.5 L) square metal cake pan; set aside.
In food processor or blender, pur?raspberries; pass through fine sieve to remove seeds. Set aside.
In separate bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool slightly.
In bowl, beat eggs with granulated sugar for about 5 minutes or until pale and thickened. On low speed, beat in vanilla and chocolate mixture; beat in raspberry pur? With wooden spoon, stir in flour. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 25 to 30 minutes or until cake tester inserted in centre comes out with moist crumbs clinging. Let cool in pan on rack. Sprinkle with icing sugar. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per piece: about
- Sodium 13 mg
- Protein 3 g
- Calories 186.0
- Total fat 11 g
- Cholesterol 50 mg
- Saturated fat 6 g
- Total carbohydrate 23 g
- Iron 6.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 2.0