Chocolate Decadence

1 pound dark sweet chocolate

5 ounces sweet butter

4 large eggs

1 Tablespoon sugar

1 Tablespoon flour

2 cups whipping cream

1 Tablespoon powdered sugar

1 teaspoon pure vanilla extract

chocolate curls made from one-quarter pound dark sweet chocolate

3 ounces fresh or frozen raspberries

1. Turn oven to 450 degrees F.

2. Line bottom of a cake pan with parchment paper ( or butter flour a round of waxed paper)

3. In the top of a double boiler, melt together 1 pound of good quality chocolate and the butter. When chocolate and butter are melted and smooth, remove from heat.

4. Whisking all the while, place four eggs and one Tablespoon sugar in the top of a double boiler or bain marie (putting a large mixing bowl in a pan of gently bubbling water on top of the stove) until the sugar dissolves and the mixture darkens and becomes barely warm to the touch. Acting quickly, remove the eggs from the heat and beat at the highest speed of an electric mixer until the eggs reach their potential treble volume and are the consistency of lightly whipped cream (five to ten minutes).

5. Remove the mixer. Fold in one Tablespoon of flour. do this very, very gently...now mix one third of the egg mixture into the resting chocolate.

6. Once the egg and rested chocolate are carefully combined, gently fold the chocolate mixture into the remaining whipped eggs. When no longer marbled, pour uncooked Chocolate Decadence into its prepared pan. Tap the pan lightly on the table and place it into the preheated oven.

7. Remove the pan from the oven after 15 minutes. The Decadence will be soft in the center and crusty on the top. When it has cooled, place the cake, while still in its pan, into the freezer for at least a good nights rest. It can be frozen for up to a month.

8. On the chosen day, whip two cups of heavy cream with one Tablespoon powdered sugar and one teaspoon of vanilla.

9. Make chocolate curles from 1/4 pound of the same chocolate using a potato peeler. Have the chocolate slightly above room temperature.

10. Puree and strain eight ounces of fresh or frozen raspberries. Put in bowl.

11. Remove the Chocolate Decadence from th freezer and from its pan by momentarily spinning the pan over high heat. Turn the cake out onto a flat platter. Remove the parchment paper. Cover the Decadence with 2/3's of the whipped cream. Pile the chocolate curls high in the center. Refrigerate, removing from fridge 15 minutes before serving. Serve with bowl of raspberry puree.

From Chocolate Decadence by Veronica di Rosa and Janice Feuer