Earlier this week, I had three tests, so Valentine’s Day passed with little celebration. With the end of the week, things have calmed down, so I made Alex bête noire, a very dense, rich, flourless chocolate cake with a raspberry syrup for over top. I made it for his birthday, also, but without the syrup – he loves this dessert! Usually I make it in a cake pan, but to make up for Valentine’s Day, I figured I’d make it in little tart pans.
The raspberry syrup was the perfect complement to this dish – sweet, but slightly tangy – it made it feel a bit lighter!
Alex has been begging me to make chicken tenders (recipe here), so I made it tonight since he was getting his Valentine’s dessert! I roasted up some potato fries with onion and garlic and some brussel sprouts with balsamic, too.
I used Town House crackers this time; we didn’t have Ritz…and I think I liked it better! They were so juicy tasting.
8 ounces unsweetened chocolate
4 ounces of semi or bittersweet chocolate
½ cup water
1 1/3 cups sugar
2 sticks butter at room temperature, cut into small pieces
5 extra large eggs at room temperature
Preheat the oven to 350ºF with the rack in the center of the oven.
Butter a 9-inch round cake pan (not springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.
1 pint frozen berries
1 T cornstarch
1 T sugar (or 2 packets truvia)
enough warm water to fill bottom of pan
Cook raspberries down over medium heat. Bring to just a boil.
Let cool for a minute. Strain the seeds.
Keep in refrigerator. When ready to serve, warm slightly to remove chill. Serve at room temperature with chocolate dessert.