bowl and use only the pulp and juices, but this is optional. Add
the raspberries to thebatter. Sift in the flour, add the salt, and
stir until combined.
4. Pour the batter into the prepared pan and bake for 30
minutes. Turn the oven offand leave the cake in the closed oven for
another 5 minutes. Transfer the pan to acooling rack, run a knife
around the pan to loosen the cake, and unclasp the sides ofthe pan.
Let cool completely, cover tightly with plastic wrap, and
refrigerate for8 hours or overnight. Remove from the refrigerator
30 minutes before serving and garnish with fresh raspberries.
VARIATIONS Replace the raspberries with diced mango, black
currants (crushed andstrained to remove the seeds), or black
cherries (pitted and chopped), or omit thefruit altogether. If you
like liquor in your chocolate, add a tablespoon to the batter port
with raspberries, light rum with mango, creme de cassis with black
currants, andArmagnac with cherries. Or, instead offruit, fold ^/4
cup nuts into the batter, toastedand finely chopped.
^NE 2004 ROSA REGALE BRACHETTO D'ACQUl D.O.C.G. (Italy,
Piedmont, sparklingred) This lightly sweet sparkler is low in
alcohol, and its complex flavors are a rarematch to dark chocolate.
The fruity notes of raspberry, strawberry, and rose petals respond
to the mashed raspberries, and the bubbles curb the richness of the
cake.
-th-
GATEAU RICOTTA, ABRICOT Q, PISTACHE
; gouter (goo-tay) is French for an afternoon snack, the one
that tides you overfrom lunch until dinner. Children are the most
observant of this custom and can of
ten be seen walking home from school nibbling on a croissant or
a brioche, with an
GATEAUX CAKES /W
