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Judy's Chocolate Decadence

MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Dessert
Recipe Preparation Level: moderate
    16oz semi-sweet or bittersweet chocolate, cut into small pieces
    5oz sweet butter
    5 lg eggs separated
    1T flour
    1/4t cream of tartar
    3-4 T sugar
    4C heavy cream

    Raspberry sauce.

    For 2-2 1/2 C use Two 12oz pkg of frozen raspberries
    2-3T confectioners sugar

    1.Thaw berries without heating them. Drain and reserve the juice
    2.Puree the berries in a food processor or blender. Pass the puree through a strainer to remove the seeds. Add some or all the juice to the puree, depending on how thin you would like it to be. Taste and sweeten if desired. Refrigerate until
    needed. Sauce can be prepared and refrigerated up to 3 days in advance or frozen for 6 months or longer. Never heat the sauce even to thaw it.
    4. Spoon sauce next to dessert.

    1. Preheat the oven to 425*. Line 8X2 in. round cake pan with parchment or waxed paper.
    2. Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Whisk in egg yolks and flour. Set aside.
    3. Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed, until soft peaks form. Gradually sprinkle in 1 tablespoon sugar, beating at high speed, until stiff but not dry. Fold about one-quarter of egg whites into the
    chocolate mixture to lighten it . Quickly fold in remaining whites. Turn mixture into prepared pan. Bake for exactly 15 minutes. Yes it will not appear to be fully baked. Why? because it is not. Wait and see. Do not worry.
    4. Remove from oven and cool in pan. Cake will rise somewhat, especially around the edges. As it cools, it will sink in the center. This is correct. Let the
    desert cool completely in the pan on a rack.Cover and chill for several hours [I recommend no less than 5-6, or overnight].
    5. Run a small knife or small spatula around the edge to release it from pan. Warm the bottom of the pan on a stove burner on low heat for just a few seconds; invert it onto a plate to unmold. Peel the parchment liner from the bottom and invert again onto serving plate or corrugated cake circle, [if you plan to frost it with whipped cream]. The cake circle will be a 1/2 in. bigger than the cake all around. The dessert will be right- side- up and higher around the edges than in the middle. It can be made up to this point, 4 days in advance. Wrap well and refrigerate until needed, or freeze up to 3 months. To serve: Remove from the refrigerator 1 hour in advance. Cut in wedges with a warm knife wiping it clean after each cut then dipping the knife into hot water and wiping it dry. This allows for nice clean slices verses raggedy ones.
    Whip cream with remaining 3 T of sugar and "frost" cake thickly with about 3/4 of it make it smooth as possible. Scrape the remaining whipped cream into a pastry bag and pipe large rosettes or swirls around the top edges of the cake. Be careful
    not to over whip. Yes, while spreading the cake with the whipped cream you can still over whip it, since it has been previously whipped once already. You will know that you worked it too much on the cake if it becomes grainy and ragged instead of smooth and moist.

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