Recipe for Almost Flourless Chocolate Cake with Raspberry Puree, Vanil

Instructions: Complete title: (Almost) Flourless Chocolate Cake w/ Raspberry Puree, Vanilla Ice Cream & Soft Cream

Preheat oven to 400 F.

Butter an 8-inch spring-form pan and line the bottom with parchment paper or wax paper. In the top of a double boiler, melt the chocolate over simmering water. Stir in the butter. In a small bowl, beat the egg yolks until thick and pale. Stir in the flour and add the egg yolk mixture to the chocolate mixture. Gently
fold the egg whites into the chocolate mixture in three batches.

Pour the batter into the prepared pan and bake for 18 to 20 minutes, or until the center is set but not dry. Let cool for at least 2 hours.

Slice the cake into eight pieces. On each serving plate, place 1 slice of the cake, the Vanilla Ice Cream, and a dollop of the Soft Cream. "Paint"

each plate with the Raspberry Puree. (Use a squeeze bottle). Dust one edge of each plate with the cocoa powder and the other edge with the confectioners sugar. Garnish with the flowers and serve immediately.

YIELD: 8 SERVINGS

Vanilla Ice Cream:
In a medium-sized, heavy saucepan, combine the cream, milk, sugar, and vanilla bean and scald the mixture over low heat until small bubbles begin to appear around the edge. (Do not scorch.)

Cover and refrigerate for 4 to 5 hours. When the flavor of the mixture is strong enough, strain the mixture and discard the vanilla bean. Pour the mixture into an ice-cream maker and freeze according to manufacturers directions.

Soft Cream:
In a small bowl, beat the cream with an electric mixer on medium speed until the cream thickens but does not peak. Add the sugar and vanilla and slowly beat to combine. Chill.

Raspberry Puree:
In a blender or food processor, puree the raspberries until smooth. Add the liqueur and blend together. Add the sugar and blend until smooth.

Strain the puree twice and set aside.