Chocolate Decadence

By JDARK

Ingredients

• Cake:
• 1 pound quality dark sweet chocolate, broken into pieces
• 10 tablespoons unsalted butter
• 4 eggs
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• Whipped Cream:
• 1 cup heavy cream
• 1 tablespoons confectioner's sugar
• 1 teaspoon vanilla extract
• Raspberry Sauce:
• 1 cup fresh raspberries
• 1 tablespoon Kirsch or cherry-flavored liqueur
• 2 tablespoons granulated sugar

Details

Servings 10
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Cake:
1. Heat oven to 425 degrees F.
2. Butter 8" springform pan.
3. Line bottom of pan with waxed paper; butter paper; then dust paper and pan with flour, tapping excess out.
4. Melt chocolate and butter in medium-size heavy saucepan over low heat; blend well and cool.
5. Whisk together eggs and sugar in large bowl over hot water until sugar dissolves and eggs are warm.
6. Remove from heat.
7. Beat by hand or with electric mixer until eggs are cool and tripled in volume, about 7 minutes.
8. Fold in flour.
9. Fold half of the egg mixture into melted chocolate mixture.
10. Then carefully fold in remainder.
11. Scrape batter into prepared pan.
12. Bake in 425 degree F oven for 15 minutes.
13. Cool in pan on wire rack.
14. Remove side of pan and invert onto wire rack; remove bottom of pan an waxed paper and invert right side up on platter.
15. Refrigerate several hours or until firm.

Whipped Cream:
16. Beat heavy cream with sugar and vanilla in medium bowl with mixer until stiff peaks form.

Raspberry Sauce:
17. Mix raspberries, Kirsch and granulated sugar in blender or food processor until smooth.
18. Press through sieve to remove seeds.
19. Top cake with raspberry and whipped cream and serve.