PATTI – VDRJ67A
16 oz Ghirardelli Bittersweet
– chocolate
10 tb Unsalted butter
1 tb Flour
4 Eggs
1 tb Sugar
Sweetened whipped cream
Raspberry sauce
Heat oven to 425~. Reserve 1/2 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. (Do
not overcook.) 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″
cake pan. Bake at 425~ for no longer than 15 minutes.
(Center of cake will be soft.) 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.
From
Yields
12 Servings
