Directions: |
Directions:Preheat oven to 350º. Butter 9X2 inch round cake pan, line bottom with a round of wax paper. Butter paper and dust with flour, knocking out excess. (parchment paper would work).
To make batter, melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Beat together the eggs and sugar with an electric mixer until pale yellow, thick and a ribbon forms when the beaters are lifted.(about 4 minutes with stand mixer and 8 minutes with hand-held) Fold one fourth of the egg mixture into the chocolate mixture and then gently fold in remaining egg mixture. Pour batter into prepared pan and rap sharply on countertop to eliminate air bubbles. Place the cake pan in a hot water bath and place in center of the oven. Bake 45 minutes (top will be set; but tester will not come out clean). Remove cake from hot water bath and cool completely on wire rack. Run thin knife around edge of cake and chill, covered at least 4 hours and up to 12.
To make sauce, purée raspberries with sugar in food processer or blender, then force through fine sieve into a bowl. Chill until ready to serve. To remove cake from pan, put cake pan directly on burner at very low heat. Move pan around on burner to warm bottom about 30 seconds; shake pan to loosen cake. Invert on rack. remove wax paper and invert onto serving plate. |
This recipe for Chocolate Decadence is from