Misc Desserts

Chocolate Decadence

  • 1 pounds Chocolate, Dark Sweet
  • 10 tablespoons Butter, unsalted
  • 4 Eggs
  • 1 tablespoons Sugar, granulated
  • 1 cups Heavy cream
  • 1 tablespoons Confectioner's sugar
  • 1 teaspoons Vanilla
  • 1 cups Raspberries, fresh
  • 1 tablespoons Kirsh or Cherry Flavored Liquor
  • 2 tablespoons Sugar, granulated

    • Prepare the cake with all ingredients except cream, confectioners sugar, vanilla, raspberries, liquor and 2 T. sugar.

    Heat oven to 425°. Butter 8" spring form pan. Line bottom with waxed paper; butter paper; then dust with flour, tapping out excess.

    Melt chocolate and butter in medium size heavy saucepan over low heat; blend well and cool.

    Whisk together eggs, and sugar in large bowl over, not touching hot water until sugar dissolves and eggs are warm. Remove from heat. Beatby hand or with electric mixer until eggs are coole and tripled in volume, about 7 minutes, Fold in flour. Fold in 1/2 of egg mixture into melted chocolate mixture, then carefully fold in remainder. Scrape batter into prepared pan. Bake inpreheated oven for 15 minutes. Cool in pan on wire rack. Remove side of pan, invert onto wire rack. Remove bottom of pan and waxed paper. Invert right side up on platter. Refrigerate several hours oruntil firm.

    Prepare whipped cream. Beatheavy cream with sugar and vanilla in medium bowl with mixer until stiff peaks form.

    Cut cake into this slices.

    Mix raspberries, liquor and sugar over low heat, until sugar is dissolved. Let cool.

    Garnish with small dollop of whipped creamand drizzle with raspberry sauce and chocolate shavings if desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!