Ingredients: |
Ingredients: 1 lb. semisweet or bittersweet chocolate, chopped (or 2 ½ cups chocolate chips)
10 Tablespoons unsalted butter, at room temperature
4 large eggs, at room temperature
1 Tablespoon sugar
1 Tablespoon all-purpose flour
Whipped cream
Raspberry sauce (Store bought or homemade)
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Directions: |
Directions:Preheat oven to 425 degrees. Butter an 8 or 9 inch springform pan or layer cake pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with flour; tap out any excess.
Melt chocolate and butter in top of double boiler or in heatproof bowl over pan of gently simmering water. Stir until melted and combined completely. Let cool slightly.
Place eggs and sugar in a bowl. Beat until light, fluffy and tripled in volume (5-10 minutes). Reduce speed to low and beat in the flour. Using rubber spatula, fold in one-third of egg mixture into chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the batter. Pour into pan and smooth the top.
Bake for 15 minutes. Let cool completely to room temp. Do not refrigerate or cake will stick to the pan. Invert the cake onto a flat serving plate and peel off the paper.
Cut small wedges and serve with raspberry sauce and whipped cream.
Raspberry sauce:
2 ½ cups fresh raspberries or thawed frozen unsweetened raspberries
½ cup superfine sugar
¼ cup framboise or other raspberry-flavored liqueur (optional)
Place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade. Puree until smooth. If you prefer a seedless sauce, pass the puree through a sieve. |
This recipe for Chocolate Decadence is from