Pour la France Chocolate Decadence
Yield
6 servingsPrep
60 minCook
30 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 ⅓ | pounds |
semi-sweet chocolate
dark, null, null |
|
| 1 | tablespoon |
sugar
granulated |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
whipped cream
|
*
|
| Raspberry sauce | |||
| 8 | ounces |
raspberries
fresh or frozen |
|
| 1 | x |
sugar
to taste |
*
|
| 2 | teaspoons |
liqueur
grand marnier or cointreau, orange flavor, or chambord or dry marsala |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 604.8 | g |
semi-sweet chocolate
dark, null, null |
|
| 15 | ml |
sugar
granulated |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
whipped cream
|
*
|
| Raspberry sauce | |||
| 231.2 | ml/g |
raspberries
fresh or frozen |
|
| 1 | x |
sugar
to taste |
*
|
| 1E+1 | ml |
liqueur
grand marnier or cointreau, orange flavor, or chambord or dry marsala |
*
|
Directions
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℉ (160℃) 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: Thaw if using frozen berries. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time.
