INGREDIENTS

INSTRUCTIONS

Preparing the pan: Use an 8 inch springform pan at least 2 and 1/2
inches high. Butter it, and line the bottom with parchment paper or
wax paper. Wrap the outside of the pan with heavy duty foil to  prevent
leakage. Place this pan in a larger cake pan or roasting pan  to serve
as a water bath. Place the chocolate and butter in a large  metal bowl
and set it over a pan of hot (not simmering) water. The  bowl should
not be touching the water. Stir the butter and chocolate  occasionally
until they are smooth and melted. Add the liqueur In  another large
bowl, set over a pan of simmering water (yes, it should  simmer this
time), heat the eggs, stirring constantly to prevent  curdling, until
just warm to the touch. Remove from the heat, and  beat, using a whisk
beater (the recipe says 'whisk beater'--I  understand that to mean an
electric beater, not a hand whisk) until  triple in volume and soft
peaks form when the beater is raised, about  5 minutes. Using a large
wire whisk or rubber spatula, fold half the  eggs into the chocolate
mixture until almost completely blended. Fold  in the remaining eggs
until just blended and no streaks remain.  Finish by using a rubber
spatula to ensure that the heavier mixture  at the bottom of the bowl
is blended in. Scrape into the prepared  8-inch pan and smooth with the
spatula. Set the 8-inch pan in the  larger pan and surround it with one
inch of very hot water. Bake 5  minutes. Cover loosely with a piece of
buttered foil and bake 10  minutes. (The cake will look soft, but this
is as it should be.) Let  the cake cool on a rack 45 minutes. Cover
with plastic wrap and  refrigerate until very firm, about 3 hours.
Unmolding: Have ready a serving plate and a flat plate at least 8
inches in diameter, covered with plastic wrap. Wipe the sides of the
pan with a hot, damp towel. Run a thin metal spatula around the sides
of the cake and release the sides of the springform pan. Place the
plastic-wrapped plate on top and invert. Wipe the bottom of the pan
with a hot, damp towel. Remove the bottom of the pan and the
parchment. Reinvert onto the serving plate. The fancy stuff follows.
The cake I had was frosted with White Ganache and served in a pool of
Raspberry Puree.  Raspberry Puree  24 oz Raspberries, frozen with no
sugar added 2 tsp. lemon juice,  freshly squeezed 1/3 cup sugar,
optional  In a strainer suspended over a deep bowl thaw the respberries
completely. This will take several hours. Press the berries to force
out all the juice. There should be 1 Cup. In a saucepan boil the  juice
until reduced to 1/4 Cup. Pour it into a lightly oiled  heatproof cup.
Puree the raspberries and sieve them with a food mill  fitted with the
fine disc. Or use a fine strainer to remove all  seeds. You should have
1 liquid cup puree. Stir in the raspberry  syrup and lemon juice. To
make a lightly sweetened sauce, measure  again. There should be 1 and
1/3 liquid cups. if you have less, add  less sugar. The correct amount
of sugar is 1/2 the volume of the  puree. Stir until sugar dissolves.
White Ganache  3 oz bar White chocolate, chopped 1 cup Heavy cream
Refrigerate the mixing bowl and beater for at least 15 minutes. Using
a double boiler or microwave on high power (stirring every 10 seconds
if using microwave) melt the chocolate with 1/4 cup cream. Remove  from
the heat before the chocolate is fully melted and stir until  melted.
Set aside until no longer warm. In the chilled bowl beat the  cream
until traces of beater marks just begin to show distinctly. Add  the
white chocolate mixture and beat just until stiff peaks form when  the
beater is raised.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2057
Calories From Fat: 1876
Total Fat: 212.6g
Cholesterol: 1604.1mg
Sodium: 451mg
Potassium: 468.5mg
Carbohydrates: 2.3g
Fiber: 0g
Sugar: 1.2g
Protein: 39.6g