Ingredients: |
Ingredients: Cake:
1 pound dark, sweet baking chocolate
4 whole eggs
1 T flour
10 T butter
1 T sugar
1 cup heavy cream (for whipped cream decoration)
Flour and butter a cake pan. Cut waxed paper to fit and butter it. Melt chocolate and butter. Set aside. In a double boiler, combine eggs with the sugar. Beat over simmering water until sugar is dissolved and the mixture is lukewarm. Remove from heat and beat until quadrupled. Sold in flour. Stir 1/4 egg mixture into chocolate. fold chocolate back into egg mixture. Pour batter into cake pan and bake for 15 minutes at 450º. Freeze overnight in the pan. Invert onto cake plate. Top with mousse recipe following.
Mousse:
4 oz bittersweet chocolate
4 eggs separated
1/8 pound butter
1 t vanilla
1 T brandy
6 T sugar
Put chocolate in saucepan. Cover with two inches of hot water tap water. Cover and let stand for 5 minutes. Pour off water. Add yolks and stir over very low heat until thick. Remove from heat. Add butter, vanilla, brandy. Mix well. Cool, but do not let it get cold. Beat egg whites until big bubbles give way to little ones. Slowly add sugar and continue to beat until very stiff peaks form. Beat a gob of the whites into the chocolate mix. Fold remainder of the whites into the chocolate.
Raspberry sauce
1 small jar of raspberry preserves seedless
2-3 T Chambord
Melt preserves in small pan. When melted, add Chambord to desired sauce thickness.
Pipe whipped cream around cake and make rosettes on top. Garnish with fresh raspberries.
Slice thinly and serve with raspberries on the side.
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This recipe for Chocolate Decadence Cake is from