Tasty and Easy Recipes

Ingredients:
750g frozen organic raspberries
85g fructose (available at supermarkets)
10 ml (2 tsp) vodka (optional)
Crushed ice

Method:
Thaw the raspberries, then pur’e them in a blender.
Pass the pur’e through a coarse sieve to remove the seeds.
Weigh out 600g of the pur’e and add to a bowl containing the fructose and vodka if using.
Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed.
To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin.
Slowly add spoonfuls of crushed ice. Continue mixing and adding ice a little at a time until the sorbet has frozen. Serve immediately or place in the freezer.

Ingredients:
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine/butter
1 tbsp. hot water
4 eggs
1 tbsp. potato starch

Method:
Preheat oven to 425°F.
In a small pot combine chocolate, margarine, and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside.
In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well-blended. Spread evenly in a greased 8″ springform pan.
Bake 12 to 15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve.
Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar.)

Ingredients:
1/2 cup water
1 cup sugar
1 pound good quality bittersweet chocolate, chopped
2 sticks unsalted butter or margarine, cut up
7 large eggs, at room temperature
Softly whipped cream or creme fraiche
Fresh raspberries, for garnish

Method:
Preheat oven to 325°F. Grease bottom and side of 9″ springform pan. Line bottom of pan with parchment paper (I used wax paper).
Dust side of pan with sugar). Set pan on wide sheet of heavy-duty foil and tightly wrap foil up outside of pan to prevent water from leaking in during baking.
In 4-quart saucepan, heat water and 1/2 cup sugar over medium-high heat until sugar completely dissolves, stirring occasionally. Add chocolate and butter/margarine to mixture in saucepan; stir constantly until melted.
Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.
Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar, 6 to 8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.
Pour batter into prepared springform pan; place in large (17″x11-1/2″) roasting pan and set on oven rack. Pour enough boiling water into roasting pan to come halfway up side of springform pan.
Bake cake 30 to 35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove spring form pan from water bath and place on wire rack. Cool cake to room temperature. Cover and refrigerate overnight.

About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. Serve with whipped cream and berries.