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Raspberry-Chocolate Love Cakes

[whitespace] A recipe from the kitchen of Citizen Cake


  • 7 oz. almond paste
  • 7 oz. butter, soft
  • 7 oz. sugar
  • 5 eggs
  • 5 oz. sifted pastry or all-purpose flour
  • 3 oz. chopped Scharffen Berger chocolate
  • 4 oz. fresh raspberries

Preheat oven to 350 degrees.

Cream the almond paste, butter and sugar together in a mixer. Add the eggs. Fold in the flour. Mix in chocolate and raspberries. Bake in a greased 1/2-sheet pan for 30-40 minutes. When cool, cut out heart shapes and serve. Makes 24 two-inch hearts but use any size cutter or simply cut hearts freehand with a small paring knife.

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From the July 27-Aug. 9, 1998 issue of the Metropolitan.

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