Chocolate Decadence

Ingredients

• Cake:
• 1 pound good-quality imported dark sweet chocolate, broken into pieces
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 4 eggs
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• Whipped Cream:
• 1 cup heavy cream
• 1 tablespoon confectioners’ sugar
• 1 teaspoon vanilla extract
• Raspberry Sauce (optional):
• 1 cup fresh raspberries OR: 1 cup frozen unsweetened raspberries, thawed
• 1 tablespoon Kirsch or cherry-flavored liqueur
• 2 tablespoons granulated sugar
• Semisweet chocolate shavings, for decoration (optional)

Method

1. Prepare the cake: Heat oven to 425°. Butter 8-inch springform pan. Line bottom with waxed paper; butter paper; then dust paper and pan with flour, tapping out excess.

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

3. Whisk together eggs and sugar in large bowl over (not touching) hot water until sugar dissolves and eggs are warm (photo 1). Remove from heat. Beat by hand or with electric mixer until eggs are cool and tripled in volume, about 7 minutes (photo 2). Fold in flour.

4. Fold half of egg mixture into melted chocolate mixture (photo 3). Then carefully fold in remainder. Scrape batter into prepared pan (photo 4).

5. Bake in 425° 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 or until firm.

6. Prepare whipped cream: Beat heavy cream with sugar and vanilla in medium-size bowl with mixer until stiff peaks form.

7. Prepare sauce if using: Mix raspberries, Kirsch and granulated sugar in blender or food processor. Puree until smooth. Press through sieve or strainer to remove seeds.

8. Cut cake in thin slices. Garnish with small dollop of whipped cream and drizzle of raspberry sauce and chocolate shavings if desired.