Narsai's Chocolate Decadence Cake
Yield
1 cakePrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chocolate
ghiradelli |
*
|
| 10 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chocolate
ghiradelli |
*
|
| 1.5E+2 | ml |
butter, unsalted
|
|
| 15 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 15 | ml |
sugar
|
|
Directions
Heat oven to 425 degrees F..
Reserve ½ oz of chocolate for cake decoration.
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly; set aside.
In top of double boiler, beat eggs with sugar until mixture is lukewarm and sugar is dissolved.
Remove from heat and beat until quadrupled and very thick.
Blend flour into egg mixture; fold into chocolate mixture, a little at a time.
Spread into buttered and waxed paper lined 8 inch cake pan.
Bake at 425 degrees F. for no longer than 15 minutes.
Cool. Freeze cake overnight before removing from pan.
Unmold. Cover with sweetened whipped cream, if desired.
Decorate with shaved chocolate.
Refrigerate until serving time.
Serve with raspberry sauce, if desired.
