Chocolate ecstasy

 
                             Chocolate Ecstasy
 
 Recipe By     : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
 Serving Size  : 12   Preparation Time :1:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C             Sugar
   10      Oz            Semisweet Or Bittersweet Chocolate -- cut-up
    2      1 Oz          Unsweetened Chocolate Squares -- cut-up
    2      Sticks        Unsalted Butter
    5                    Eggs
    1      C             Heavy Cream -- whipped
                         Shaved Chocolate
    2      C             Raspberries, Fresh Or Frozen -- unsweetened
 
 1. Preheat oven to 350°F. Grease a 9-inch springform pan. Line bottom
 with
 a round of parchment or wax paper.
 2. In a 2-qt glass bowl, combine 3/4 cup sugar and 1/3 cup water. Heat
 in
 microwave on High 1 to 1 1/2 mins, or until boiling. Stir in semisweet
 and
 unsweetened chocolates and butter until well blended.
 3. In a medium bowl, beat eggs and remaining 1/4 cup sugar with
 electric
 mixer on high until almost double in volume, 3 to 4 mins. Stir egg
 mixture
 into chocolate mixture until well blended.
 4. Turn into prepared springform pan. Set springform pan in a larger
 rectangular baking pan. Add enough water to reach 1 inch up side of
 springform pan.
 5. Bake 40 to 45 mins, or until cake is set. Remove springform pan
 from
 water bath. Let cake cool in pan. Refrigerate overnight. When ready to
 serve, run a sharp knife around inside edge of pan to loosen cake.
 Remove
 springform side. Frost top and sides with whipped cream and sprinkle
 with
 shaved chocolate, if desired. Serve raspberries alongside each slice.
 
 
 
 
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 NOTES : Pure delight. A cross between a truffle and a flourless cake.
 It
        is dense, rich and smooth. Worth all the effort to make.