CHOCOLATE DECADENCE
Grandma Jackie's famed Death by Chocolate (aka "Baked Hershey Bar")!
Equipment
- Bain marie (double boiler)
Ingredients
- 1 pound bittersweet chocolate
- 5 ounces sweet butter
- 1 tablespoon sugar
- 1 tablespoon flour
- 4 whole eggs
Instructions
- Melt chocolate with butter in bain marie until just melted. Set aside.
- Beat whole eggs and sugar in bain marie until sugar dissolves and until mixture is lukewarm (DO NOT OVERCOOK).
- Remove from heat and whip until quadrupled or more in volume and until thick.
- Fold flour into eggs.
- Stir 1/4 egg mixture into chocolate then fold chocolate into egg mixture.
- Bake in 8 inch floured, buttered, papered pan in 425 degree oven for no longer than 15 minutes (cake will be liquid in center).
- Freeze, preferably overnight, before removing from pan.
- Carefully dip bottom of pan into hot water to unmold.
- Mask with whipped cream.
- Decorate with shaved chocolate.
- Refrigerate until serving.
- Serve with raspberry sauce
Notes
Makes 12 servings
RASPBERRY SAUCE
This is a wonderful topping for chocolate decadence or other rich cakes
Ingredients
- 1/2 cup granulated sugar
- 12 ounces of raspberries
Instructions
- Place sugar and 1/4 cup water in a small saucepan; stir, and bring to boil. Simmer until all the sugar is dissolved. Let syrup cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids.
- Serve (or store in an airtight container, refrigerated, up to 5 days).
Notes
Makes 1 1/2 cups