Chocolate Decadence Recipe
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 This recipe for Chocolate Decadence, by Evelyn Garrett, is from Treasured family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Evelyn Garrett
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 pound imported Dark sweet Chocolate
10 Tablespoons Butter
4 eggs
2 Tablespoons sugar
1 Tablespoon flour
Raspberry Sauce:
1 cup fresh raspberries or 1 cup frozen Raspberries
1 Tablespoon Kirsch or cherry flavored liqueur
2 Tablespoons sugar
Whipped Cream:
1 cup whipping cream
1 Tablespoon Confectioners sugar
1 teaspoon vanilla
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Directions: |
Directions:Bake at 425º for 15 minutes
Cake:
Butter springform pan, line the bottom of pan with parchment paper and butter the paper and dust with flour.
Melt Butter and Chocolate over low heat. Remove and cool.
Beat eggs and sugar until triple in size. Sugar should be dissolved.
Carefully fold in ½ of cooled chocolate mixture into whipped egg mixture. Then fold in the rest of chocolate.
Pour into prepared springform pan.
Bake 15 minutes then cool cake. Remove sides of pan invert onto plate then flip onto serving plate.
Raspberry sauce:
Puree Raspberries, Confectioners sugar and Kirsch, or Cherry flavored liquor. Put through sieve to remove seeds. Drizzle over plate.
Whip Cream:
Whip heavy cream with sugar and vanilla. Place spoonful on plate beside slice of cake. |
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Number Of
Servings: |
Number Of
Servings:depends on size of slice |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is a very rich dessert. Serve cold with whipped cream and Raspberry sauce drizzled on plate. First enjoyed this dessert with Desiree in West Plains at the Cornicopia.
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