 |
NARSAI'S ORIGINAL CHOCOLATE DECADENCE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb High quality bittersweet
Or semisweet chocolate
1/4 lb (plus 2 tb) unsalted butter
4 Whole eggs
1 tb Sugar
1 tb All-purpose flour
1 c Heavy cream, whipped
Shaved bittersweet chocolate
1 Package (10-12 oz.) frozen
Raspberries, thawed
Flour and butter an 8-inch round cake pan. Cut a round of waxed paper to
fit the bottom, butter it, and place in the pan. Preheat the oven to
425F.
In a small saucepan over very low heat or in a microwave oven, melt the
chocolate with the butter. Set aside. In the top of a double boiler over
very hot water, whisk the eggs with the sugar. Beat over hot water until
the sugar dissolves and the mixture is just lukewarm. Remove the top of
the double boiler from the heat and beat the eggs until they quadruple in
volume and become quite thick.
Fold the flour into the eggs. Stir 1/4 of the egg mixture into the
chocolate. Then, fold the chocolate back into the rest of the egg mixture.
Pour the batter into the prepared cake pan. Bake for 15 minutes; the
cake will be liquid in the center. Cover and freeze the cake in the pan
overnight.
To unmold the cake, carefully dip the bottom of the pan in hot water and
invert onto a cake plate. Remove the pan and gently peel off the waxed
paper. Decorate the cake with the whipped cream and shaved chocolate.
Refrigerate until serving.
Puree the raspberries and their juice in a blender or food processor.
Pass the puree through a fine sieve and serve a tablespoon of the sauce
with each portion.
- - - - - - - - - - - - - - - - - -
|
