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Labor Day Flourless Chocolate Cake With Berries, Melba

7 oz unsalted butter
7 oz best quality semi-sweet chocolate
1 Tbsp espresso or strong coffee
5 large eggs, separated
2 Tbsp best-quality unsweetened cocoa
7 Tbsp granulated sugar
1 Tbsp vanilla extract
6 oz fresh blueberries
6 oz fresh raspberries
Melba Sauce (Recipe Follows)
White Chocolate Cream, (Recipe Follows)

1/2 cup currant jelly
2 (6-ounce) pkgs fresh raspberries, sieved (approximately 1 cup after sieving)
2 tsp cornstarch
7 tbsp Sugar

6 oz best-quality white chocolate, coarsely chopped
1 3/4 cup whipping cream

Place the oven rack in the middle to lower (not the lowest) part
of the oven. Preheat the oven to 350 degrees. Butter the bottom
and sides of a 10-inch springform pan. Make sure you have the bottom
of another 10-inch springform pan on hand.

Place the butter, chocolate, and coffee in the top of a double
boiler and melt over boiling water. Transfer to a bowl and allow
to cool slightly, then stir in the egg yolks and whisk until smooth.
Sift the cocoa and sugar together, then sift this mixture directly
into the chocolate mixture and stir until smooth. Stir in the
vanilla and set aside. Beat the egg whites to soft peaks. Fold half
the egg whites into the chocolate mixture, then pour the chocolate
mixture on top of the remaining egg whites and fold in. Pour the
batter into the prepared pan and set it on the lower rack of the
oven. Bake for 25 minutes, or until the cake is puffed and center
no longer appears moist.

Remove the cake from the oven and immediately press another springform
pan bottom onto the cake to deflate it. Allow the cake to cool on
a rack. When the cake is cool, remove the springform ring and
place the cake on a serving platter. Decorate the top with concentric
rings of blueberries and raspberries. When serving, ladle large
dollops of Melba Sauce and White Chocolate Cream on top of each
slice. Makes 8 to 12 servings


Heat the jelly and sieved raspberries in the top of a double boiler
(placed directly on the burner) over medium heat until bubbly,
about 4 or 5 minutes.

Remove from the direct heat and place on top of the bottom of the
double boiler that is filled with boiling water. Mix the cornstarch
with the sugar and stir into the jelly mixture. Cook and stir until
thickened and clear. Remove from the heat, cool, and chill at
least an hour before serving.


Over low heat, melt the chocolate with 3/4 cup of the cream, stirring
constantly. When the mixture is melted and smooth, remove from the
heat. Pour into a bowl and, stirring occasionally, allow the
mixture to come to room temperature. Whip the remaining cup of
cream and, whisking constantly to ensure smoothness, stir into the
chocolate mixture. Chill before serving.


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