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Chocolate Lavender Cake
ORIGINAL SOURCE: A website no longer in existence.
This delicious chocolate cake is quick to prepare and looks really impressive. This looks really attractive served on a bed of leaves and flowers with edible flowers as a decoration.
- 4 eggs, with whites and yolks separated
- 1/4 teaspoon salt
- 8 oz semi-sweet chocolate broken into 1 inch pieces
- 3 tablespoons marsala wine or brandy
- 8 tablespoons (1 stick) unsalted butter cut into 1/2 inch pieces
- 2 tablespoons granulated sugar
- 1 teaspoon finely crushed, dried lavender blossoms
- 1/2 cup sifted all purpose flour
- 1/2 pint (1 cup) raspberries
- 1 teaspoon confectioners (icing) sugar
Preheat the oven to 375F. Butter and flour the sides and bottom of a 9 inch spingform cake pan. In a small bowl whisk the egg yolks. In a separate bowl whisk the salt with the egg whites. Use an electric mixer and whisk until stiff peaks form.
In a medium saucepan over a low heat combine chocolate, 2 tablespoons marsala, butter, granulated sugar and lavender. Heat stirring constantly until mixture is melted and well blended. Remove from heat and let cool for 30 seconds. Slowly pour in the mixed egg yolks, whisking constantly until well blended. Add the flour in 3 batches, stirring all the time. The texture will not be smooth. Using a spatula fold in the egg whites, also in 3 batches. Pour the batter into the prepared cake pan. Bake about 25 minutes until a knife inserted in the center comes out clean. While the cake is cooking combine the raspberries and remaining wine/brandy and let stand.
Let cool for 10 minutes. Then release the pan sides and slide onto a cake plate. Let cool completely then, using a slotted spoon, remove the berries from the liquid and arrange on top of the cake. Sift over the confectioners sugar.