16 oz Ghirardelli Bittersweet
-Chocolate
10 tb Unsalted butter
1 tb Flour
4 Eggs
1 tb Sugar
Sweetened whipped cream
Raspberry sauce
DIRECTIONS: Heat oven to 425-F. 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-F 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