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What You Need:
(To Serve: 4 to 6 )
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8 tablespoons (1 quarter-pound stick) unsalted butter
3 cups fine, dry bread crumbs made from dark rye or pumpernickel bread
3 tablespoons sugar
2 tablespoons grated semisweet baking chocolate
1 tablespoon butter, softened
2½ cups applesauce, canned or homemade
2 tablespoons unsalted butter, cut into ¼-inch bits
1 cup chilled heavy cream
2 to 3 tablespoons raspberry jam (optional)
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 10-to 12-inch skillet, melt the 8 tablespoons of butter over moderate heat. When the foam subsides, add the bread crumbs and sugar and stir with a wooden spoon.
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2. Turn down the heat to low and continue stirring until the mixture is evenly browned and the bread crumbs are dry and crisp. Remove from the heat, stir in the grated chocolate and mix until thoroughly melted. Set the pan aside to cool a little.
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3. Preheat the oven to 375°. Lightly grease a shallow 1-quart mold, souffle dish or cake pan with the 1 tablespoon of soft butter, and cover the bottom of the dish with a ½-inch layer of the browned crumbs.
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4. Spoon on a thick layer of the applesauce, then another of bread crumbs, alternating until all of the ingredients have been used.
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5. Top with a layer of crumbs and dot with the 2 tablespoons of butter cut into ¼-inch bits. Bake for 25 minutes in the center of the oven and let the cake cool to room temperature.
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6. Shortly before serving, beat the chilled heavy cream in a large chilled mixing bowl with a wire whisk, hand or electric beater until it just holds its shape. Use the whipped cream to top the cake, and decorate, if you wish, with dabs of the raspberry jam.
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