Chocolate decandence

 
                            CHOCOLATE DECANDENCE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dark sweet chocolate,pieces
   10       tb           Butter
    4                    Eggs
    1       tb           Flour
    1       tb           Sugar
                         -----WHIPPED CREAM FROSTING-----
    2       c            Heavy cream
    1       t            Vanilla
    1       tb           Confectioner's sugar
                         -----RASPBERRY SAUCE-----
    1       pk           (10oz) frozen raspberries,
    1       tb           Kirch
 
   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.
  
 
 
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