Gustav Mauler's Select Recipes

From Spiedini Ristorante

Raspberry Chocolate Cake



Melt chocolate and butter. Whip eggs and sugar to ribbon stage. Add chocolate and raspberry pureé. Fold in flour. Bake for 20 minutes at 320°F. Bake in small individual forms.

Brush baking dish with melted butter, sprinkle with sugar.

Garnish warm cake with chocolate sauce, vanilla ice cream and fresh raspberries.

Gustav Mauler — Certified Master Chef

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