Chocolate Decadence

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb dark sweet chocolate
• 5/8 cup unsalted butter
• 4 eggs
• 1 tablespoon sugar
• 1 tablespoon flour, sifted
• 2 cups whipping cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon vanilla
• chocolate curls (to garnish)
• 8 ounces fresh raspberries or 8 ounces frozen raspberries, pureed and strained

Recipe

• 1 cut circle of parchment paper to fit 8-inch round cake pan.
• 2 preheat oven to 425 degrees.
• 3 combine chocolate and butter in top of double boiler.
• 4 set over gently simmering water and stir until melted and smooth.
• 5 remove from heat.
• 6 transfer to bowl and set aside.
• 7 wipe out top of double boiler (you'll be using it again).
• 8 combine eggs and sugar in top of double boiler.
• 9 set over gently simmering water and whisk constantly until sugar is dissolved and mixture darkens and is barely warm to the touch.
• 10 remove from heat.
• 11 beat at high speed with electric mixer until eggs have tripled in volume and are consistency of lightly whipped cream, about 5 to 10 minutes.
• 12 gently fold in flour.
• 13 carefully stir 1/3 of egg mixture into chocolate to loosen, then fold chocolate into remaining egg mixture until thoroughly combined.
• 14 turn into prepared pan.
• 15 bake until cake is soft in center but crusty on top, about 15 minutes.
• 16 let cool completely in pan, then freeze overnight.
• 17 (cake can be kept in freezer up to one month before serving.) about 1 hour before serving, whip cream with confectioners' sugar and vanilla until stiff.
• 18 invert cake onto serving platter.
• 19 (spinning pan briefly over high heat will help loosen cake from pan.) spread 2/3 of whipped cream over top.
• 20 mound chocolate curls in center.
• 21 pipe rosettes around edge of cake using remaining whipped cream.
• 22 refrigerate until about 15 minutes before serving.
• 23 pass raspberry puree separately.