1 lb dark sweet chocolate,pieces
10 tbsp butter
4 eggs
1 tbsp flour
1 tbsp sugar
WHIPPED CREAM FROSTING
2 cup heavy cream
1 tsp vanilla
1 tbsp confectioner's sugar
RASPBERRY SAUCE
1 package (10oz) frozen raspberries,
1 tbsp kirch
A Recipe for
Chocolate Decandence
Food Tip |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Food Tip |
This Recipe for Chocolate Decandence is one of thousands in the Recipes-to-go Dessert Cookbook.
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
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Never eat more than you can lift. |
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Chocolate Decandence from the recipe cookbook of Recipes-to-go (Dessert)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
He who eats alone chokes alone. |
| Proverb |
An empty belly is the best cook. |
| Estonian Proverb |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar
Butter an 8" springform pan. Place a 8" circle of waxed paper on the
bottom. Butter the wax paper and flour the pan. Melt chocolate and
butter together in a heavy saucepan over low heat. Mix to blend.
Cool. Place egg and sugar in the bowl over hot water, stirring until
sugar is dissolved and the eggs are warm. Remove from heat. Beat at
high speed until the eggs are cool and tripled in volume. Fold in
flour. Fold half whipped egg mixture into the melted chocolate
mixture and butter. Carefully fold in the remaining egg mixture. Pour
the batter into the prepared pan and bake 15 minutes in preheated
oven. Remove form oven and cool in pan. Place the cake, still in the
pan, in refirgerator until firm. Whip the cream and sugar and vanilla
until stiff. Remove the cake from fridge. Carefully remove it from
pan, invert onto a serving platter and peel off wax paper. Working
quickly, frost the top and sides of the cake with 2/3 of the whipped
cream and place the rest in a pastry bag fitted with a star tube and
make decorative rosette around the perimeter. decorate the center of
cake with chocolate shaving and return to frigde. chill until firm.
raspberry sauce: Place thawed raspberries and juices in a food
processor fitted with a stell blade. Process until pureed. Strian
into bowl. Add kirch and sugar and stir to blend. Serve each slice
with several spoonsfuls of raspberry sauce on the side.
Serves: 12
Chocolate Decandence Recipe brought to you by Recipes To-Go