Raspberry Sauce good with Chocolate Moussecake
In top of double boiler over boiling water, melt chocolate. In large bowl, combine melted chocolate, butter and sugar. Cool. Add egg yolks, 2 at a time, beating well after each addition. In separate bowl, beat 8 egg whites until stiff. Gently fold egg whites into chocolate mixture. Pour 2/3 batter into butter and floured 9 in springform pan. Bake at 325 degrees for 35-40 min or until wooden pick inserted in center comes out clean. Cool to room temp and spread remaining batter on top. Refrigerate for at least 8 hours or overnight. Use a hot knife to cut into wedges. Serve with sweetened whipped cream and raspberry sauce.
Raspberry Sauce:
2- 10 ounce packages frozen raspberries in syrup, thawed
1/4 cup sugar
2-3 tablespoons Grand Marnier liqueur
Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 752 | ||
Calories from Fat: 590 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.6g | 87 % | |
Saturated Fat 31.4g | 157 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 1739.3mg | 535 % | |
Sodium 7102mg | 245 % | |
Potassium 287.9mg | 8 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 17.3g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 752
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