-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.
Yields
12 Servings