Rey's flourless raspberry chocolate cake is a treat

CorrespondentJanuary 26, 2013 

SPECIALTY1.AL.011813.JEL

This Chocolate Raspberry Truffle Cake from REY'S is a flourless cake.

JULI LEONARD — jleonard@newsobserver.com Buy Photo

  • Chocolate Raspberry Truffle Cake REY’S 1130 Buck Jones Road, Raleigh 919-380-0122 reysrestaurant.com
  • Chocolate Raspberry Truffle Cake This makes a very rich dessert, and home cooks could consider using smaller ramekins to make more for a larger dinner party. This recipe has been adapted from chef Guadalupe Becerra’s recipe. Becerra recommends using Smucker’s brand raspberry fruit spread in a squeeze bottle. Our tester suggests using raspberry preserves but straining out the seeds. 2 sticks butter, plus more for buttering pan 1 cup semi-sweet chocolate chips 2 ounces unsweetened chocolate, chopped 4 large eggs 1/3 cup plus 1 tablespoon sugar 2 tablespoons raspberry sauce or strained raspberry preserves (see headnote) 1/2 teaspoon vanilla extract HEAT oven to 300 degrees with an oven rack set at the middle position. Butter five 4-ounce ramekins. MELT butter in a double boiler or in a medium glass or metal bowl set over a pan of simmering water. Add semi-sweet and unsweetened chocolate and stir until melted. MIX sugar, eggs, raspberry sauce and vanilla using an electric mixer on low speed until well combined. Add 1/4 cup of the warm chocolate mixture to the eggs and sugar and combine on low speed. (You need to temper the eggs – raise their temperature slowly – to avoid cooking the eggs and having scrambled eggs in the cake.) Continue adding 1/4 cup of chocolate mixture at a time to the eggs, then stirring, until all is added. POUR batter into prepared ramekins. Set ramekins in a rimmed roasting pan. Slowly pour enough water into the roasting pan until it reaches 3/4 of the way up the side of the ramekins. Place in oven. BAKE for about 25 minutes. Cake should be slightly soft, like thick pudding. REMOVE ramekins carefully from roasting pan. Allow to cool on a wire rack for 45 minutes, then cover with plastic wrap and refrigerate for at least 3 hours. RUN a thin spatula around the sides of the cakes to unmold them. Invert cakes onto dessert plates. Yield: 5 servings

Last Saturday, I feted my husband with a fantastic birthday dinner at Rey’s. We could hardly decide whether to split the chocolate raspberry truffle or the bread pudding. We decided on the truffle. Could you possibly get the recipe? – Marilyn Schiermeier, Cary

Rey’s has been a popular destination for celebrations for nearly a decade now, and no wonder. The restaurant’s attractions – classic steakhouse fare with a New Orleans accent, served in an elegant setting by well-trained waiters – amount to a trifecta of qualifications for a special occasion meal.

You might say that Rey Arias, the restaurant’s affable owner and consummate host, is icing on the birthday cake. Arias modeled his restaurant on La Louisiane, the historic French Quarter restaurant where he worked as a young man. He opened Rey’s, his first restaurant, in the building where he had previously managed a Ruth’s Chris steakhouse before it relocated to Cary.

Guadalupe Becerra began working for Arias at that Ruth’s Chris when she was in high school, and by 2009 had worked her way up to chef/partner in Rey’s. Becerra shares her recipe, along with a couple of suggested variations.

Substitute an equal amount of strong brewed coffee or espresso for the raspberry sauce, for one, and you’ll have her original recipe (turns out that the raspberry version is actually a variation). Just be sure to allow the coffee to cool before adding it to the mix.

The recipe also adapts well to baking in individual ramekins – 6 ounces is ideal, but feel free to use what you have. Baking time will vary with the size of the dish, of course. You’d probably want to start checking on 6-ounce ramekins after 30 minutes. The water bath is still essential, regardless of size or shape of the dish.

You might even pull out that heart-shaped baking dish that’s been gathering dust in a kitchen cabinet. Just the thing, we’re thinking, for that Certain Someone on Valentine’s Day. Turns out Rey’s is good for special occasions, even if you’re dining at home.

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or e-mail ggcox@bellsouth.net.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service