Ingredients
- 16 oz. semisweet chocolate
- 10 tbsp unsalted butter
- 4 eggs, separated
- 1 tbsp. flour
- Pinch salt
- 1 tbsp. sugar
- Fresh or frozen raspberries for topping
- Whipped cream for garnish
Preparation
Step 1
Melt chocolate in microwave. Add about 1/3 of the butter, stir with a rubber spatula until melted. Repeat with remaining butter, adding a similar portion each time. Remove from heat and cool slightly. Beat egg yolks at high speed of electric mixer 5-7 minutes. Add flour and mix on low speed about 1 minute. Stir into chocolate mixture. Beat egg whites until they hold a soft peak. Add sugar and salt and beat just until whites hold a firm peak. Fold about half the beaten whites into the chocolate mixture. Fold chocolate mixture into remaining whites. Turn into buttered 8 inch round pan lined on the bottom with greased parchment or wax paper. rotate to level batter. Bake in 425 degree oven 15 minutes. (maybe alittle less). Remove from oven and run knife around sides to loosen. Cool to room temperature. Refrigerate several hours until firm. Invert and peel off paper. Cover with raspberries and pipe whipped cream around edge for garnish.
Makes 15-20 servings.