3 tablespoons hot clarified unsalted butter
1 teaspoon pure vanilla extract
1/3 cup all-purpose flour, plus a little
1 Tablespoon sifted all-purpose flour
1/3 cup sifted unsweetened cocoa powder,plus
1 Tablespoon shifted unsweetened cocoa powder, preferrably Dutch processed
4 large eggs
2/3 cups sugar
1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped for ruffles.
Take a chocolate cake fromthe store and add fresh blended rasberries and rasberry flavoring.
Bake in two 8 inch rounds or jelly roll baking sheets @ 350* degrees for 22-30 min. Allow to cool on racks until cool to touch.
Whether you buy a butter cream chocolate frosting or bake from scratch you will utilize parchment paper and a spreading spatula to create waves of chocolate. Decorate with shaved chcolate pieces. Serve to the delight of your guests