Chocolate Decadence

Serves 10-12

Source: Cocolat

This dessert is in a class by itself. If you want the ultimate chocolate dessert, this is it. Closer to a baked bittersweet chocolate truffle than a cake or torte, it is practically all chocolate, butter, and eggs. This dessert pairs whipped cream with a tangy raspberry sauce to offset the richness. And the best part is that it is so easy with very few ingredients. Just be sure not to overbake (purchase an oven thermometer if you don’t already have one)!

1

lb

semisweet or bittersweet chocolate, cut into small pieces

16

ounces

455

grams

8

Tbs

sweet butter

5

ounces

142

grams

5

large

eggs, separated

1

Tbs

flour

15

ml

¼

tsp

cream of tartar

1.2

ml

1

Tbs

sugar (caster)

60

ml

½

pint

Whipping cream

1

cup

125

ml

2-3

Tbs

sugar (caster)

Raspberry Coulis (see below)

Preheat oven to 425°F [220°C] .
Line 8" x 2” [20 cm x 5 cm] round cake pan with parchment or waxed paper.

Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir until completely melted and smooth.

Whisk in egg yolks and flour. Set aside.

Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form.
Gradually sprinkle in 1 tablespoon sugar, beating at high speed, until stiff but not dry.
Fold about one-quarter of eggs whites into the chocolate mixture to lighten it.
Quickly fold in remaining whites. Turn mixture into prepared pan.
Bake for exactly 15 minutes. (It will still be a bit soft in the center - don't worry, it is done.)

Remove from oven and cool in pan. The cake will have risen somewhat, especially around edges, but will still seem undercooked.
As it cools, it will sink in the center. This is correct! Let the dessert cool completely in the pan on a rack.
Cover and chill for several hours in the refrigerator.

Run a knife or small spatula around the edge to release it from the pan.
Warm the bottom of the pan on a stove burner on low heat for just a few seconds; invert it onto a plate to unmold.
Peel the parchment liner from bottom and invert again onto serving plate.
The dessert will be right-side-up and higher around the edges than in the middle.
It may be made to this point up to 4 days in advance.
Wrap well and refrigerate until needed, or freeze for up to 3 months.

To Serve Simply: Remove from refrigerator at least 1 hour in advance.
Whip cream until it is in soft mounds and add sugar to taste.
Cut in the cake into wedges and serve with raspberry coulis and the whipped cream.
(You may need to warm the knife in hot water, then dry and cut the cake).

Raspberry Coulis

2

pkg

frozen raspberries

20-24

ounces

560-672

grams

2-3

Tbs

confectioner's sugar (icing sugar) [optional]

Thaw raspberries without heating them.
Drain and reserve the juice.
Puree the raspberries in a food processor or blender.
Pass the puree through a strainer to remove the seeds.
Add some or all of the reserved juice to the puree, depending on how thin you would like it to be.
Taste and sweeten, if necessary. It should be somewhat tart & tangy.
Refrigerate until needed.
Sauce may be prepared and refrigerated up to 3 days in advance or frozen for 6 months or longer.
Never heat the sauce, even to thaw it.

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