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15 Nov 2001

Chocolate Decadence 2

Chocolate Decadence 2 recipesChocolate Decadence 2   ingredientsChocolate Decadence 2  healthy recipesGoogle
Categories: Chocolate Recipes
Author: Admin

Chocolate Decadence 2


Chocolate Decadence
1 pound semisweet or bittersweet chocolate, cut up
1 stick (4 oz) butter
4 eggs
1 tablespoon flour

1. Preheat oven to 425F. In a 1-quart glass bowl, combine chocolate, butter, and 1 tablespoon hot water. Heat in microwave oven on high 2 minutes, or until chocolate is melted and smooth when stirred. Set aside.
2. In a large bowl, beat eggs 3 to 4 minutes with an electric mixer on high speed until thickened and increased in volume. Beat in flour and chocolate mixture until well blended.
3. Spread evenly in an 8-inch springform pan buttered and lined with a round of parchment or wax paper.
4. Bake 12 to 15 minutes. Cake will be soft in center, but will firm up when cold. Let stand until cool, then refrigerate until serving time. Run sharp knife around edge of cake and remove springform side. Serve slices topped with whipped cream and fresh

Chocolate Decadence

This fabulous dessert is a legend in its own time. Although many have claimed to be the creator, it was in fact developed at Narsai's restaurant in Berkeley, California, by chef Narsai David and pastry chef Janice Feuer. To be completely authentic, you sh

For the raspberry sauce:
2 1/2 cups fresh raspberries or thawed frozen unsweetened raspberries
1/2 cup superfine sugar
1/4 cup framboise or other raspberry-flavored liqueur (optional)
For the cake:
1 lb. semisweet or bittersweet chocolate, chopped
10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1 Tbs. sugar
1 Tbs. all-purpose flour

1 cup heavy cream, whipped

To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade. Puree until smooth. If you prefer a seedless sauce, pass the puree through a sieve.

To make the cake, position a rack in the middle of an oven and preheat to 425şF. Butter an 8 or 9-inch springform pan or a layer cake pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with

Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir occasionally until melted and combined completely. Remove from the heat and let cool slig

Place the eggs and sugar in a bowl. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes. Reduce the speed to low and beat in the flour. Using a rubber spatula, fold one-third of the egg mixture into t

Bake for exactly 15 minutes. Let cool completely to room temperature. Do not refrigerate or the cake will stick to the pan. Invert the cake onto a flat serving plate and peel off the paper.

Cut into small wedges and serve each wedge atop some of the raspberry sauce. Top with whipped cream. Makes one 8 or 9-inch cake; serves 12.

Adapted from Williams-Sonoma Kitchen Library Series,
Chocolate,
by Lora Brody (Time-Life Books, 1993).

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Chocolate Decadence 2 Chocolate Decadence 2 8 out of 10 based on 7 ratings. user reviews.


chocolate decadence baked with raspberries lora brody chocolate decadence “decadence” chocolate framboise

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