| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 1 1/3 |
lb |
Dark semi-sweet chocolate |
| 1 |
tb |
Granulated sugar |
| 1 |
tb |
Unsifted all-purpose flour |
|
|
Whipped Cream |
|
|
Raspberry Sauce |
INSTRUCTIONS
Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio.
Tx Melt butter and chocolate together over very low heat, stirring
constantly. Set aside to cool. Whip eggs with electric mixer until they
reach full volume, approximately 7 minutes. Carefully fold in chocolate
mixture, sugar and flour. Pour batter in 10 inch cake pan that has been
greased and lined with wax paper or parchment paper. Bake in preheated 325
degree oven 30 minutes. Be careful not to overbake.
Cool completely to room temperature before removing from pan. To serve,
spoon whipped cream on top of sliced Chocolate Decadence. Then top with a
spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen
raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur
such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in
small saucepan.
Bring to boil. Refrigerate until serving time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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