Chocolate Chocolate Intensity
From the Victorian Christmas Dinner of the Manassas Gourmet Club. 12 - 16 servings. Top with Raspberry Mint Sauce and Whipped Cream
Ingredients
  • 112 oz Semi-sweet Baking Chocolate
  • 1/2 C Butter
  • 2 Tbsp Butter
  • 4 Eggs
  • 1Tbsp Flour
  • 1C Raspberries
  • Raspberry Mint Sauce
  • Whipped Cream
Instructions
  1. Preheat oven to 425 degrees.
  2. Line an 8" or 9" round cake pan with wax paper and butter the paper.
  3. Heat chocolate and butter in small bowl over hot water, stir until melted and then remove from heat.
  4. Place eggs and sugar in another bowl, place over (not in) simmering water and beat with wire whisk until mixture begins to thicken and is luke warm. Then remove from heat.
  5. With mixer, beat warm egg mixture until light and fluffy.
  6. Fold in flour
  7. Fold 1/4 of the egg mixture into chocolate. Then fold all chocolate into the egg mixture
  8. Pour chocolate egg mixture into pan
  9. Bake 15 minutes
  10. Cool in pan on wire rack
  11. Cover with plastic rack and freeze several hours or overnight
  12. To unmold, dip bottom of pan into hot water for about 1 minute and then invert onto platter.
  13. Spoon 2 - 3 tbsps of Raspberry Mint Sauce onto plate and top with portion of cake
  14. Scatter a few raspberries around
  15. Top with a dollop of whipped cream.