Recipe: Three Recipes for Chocolate Decadence

Chocolate Decadence

12 oz. bittersweet chocolate
1/2 cup butter (real)
8 eggs (separated)
1/2 cup sugar, divided
1 tsp. vanilla
1/8 tsp. salt

In heavy saucepan, melt the chocolate and butter, stirring constantly
until smooth. In a large bowl beat the egg yolks with 2 Tbs. of the
sugar and the vanilla about 3 minutes or until creamy. Whisk the
melted chocolate into the yolk mixture. Whisk a little of the
chocolate mixture into the yolk mixture to warm it first and then
whisk the chocolate mixture in. In another large bowl, beat the egg
whites with the salt until foamy. Gradually beat the remaining sugar
in, beating until soft peaks form. Gently fold meringue in chocolate
mixture. Gently whisk together until just blended. Butter a 9" inch
springform pan; line bottom with parchment paper. Spread batter in the
pan and bake on the lower shelf of a preheated 350 degree over for
30-35 minutes or until a toothpick inserted in the center comes out
clean. Leave the cake in pan, place on a wire rack to cool completely.
Cake will shrink and fall as it cools.

*prepare raspberry sauce while cake cools.

Raspberry Sauce

10 oz. pkg. frozen raspberries with syrup, thawed.
2 1/2 tsp. cornstarch

Whipped cream
Fresh Raspberries

Thoroughly drain raspberries adding syrup to a small saucepan. Whisk
cornstarch into the syrup. Cook and stir over medium heat until
slightly thickened. Cool completely. Gently mix in raspberries. Remove
cooled cake from pan; peel off parchment. Place cake on serving plate.
Pipe or dollop with whipped cream. Garnish with fresh raspberries, if
desired. Cut into wedges to serve and add the raspberry sauce to the
individual slices at serving.

Note: It looks very pretty to put about a Tbs. of the sauce on a
dessert plate and then put a slice of the cake on top of it with
whipped cream and fresh raspberries on top.

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Flourless Chocolate Decadence Cake

[shamelessly lifted from a Web Page called "Homefront-The Kitchen Cupboard"]

This receipe was submitted by Nicole, and she says "this dessert is TO DIE FOR.. and it's easy to make, and all your friends are always impressed when you serve it to them :)"

from the new JOY of Cooking, plus my hints

ingredients:
1 pound semisweet chocolate pieces
(1 1/3 bags of chocolate chips--get the good ones, it's worth it)
1 1/4 sticks of unsalted butter
5 eggs, separated
1 tbsp sugar
1/4 tbsp cream of tartar


special needs:
electric mixer of some sort is helpful
waxed paper

Preheat oven to 325 . Grease 11x7 inch pan. Line bottom with waxed paper. Melt chocolate and butter in a double boiler until smooth and warm. remove from heat. Beat egg whites until soft peaks form, add sugar, cream of tartar. Beat until stiff peaks form. Mix egg yolks into warm chocolate mixture. Fold in egg whites. Pour into pan, smooth surface. Cook for 30 minutes exactly. Top will lose its glossiness, and may have small bubbles. Cool and chill. Serve well chilled.

hints:
If you're like me, and double boilers are a pain in the neck:
melt chocolate and butter CAREFULLY in microwave, stirring often, to be sure it doesn't scorch on the edges.
or, the even easier way..
preheat oven to 200-250 , put chocolate and butter in a pyrex bowl. Stick in oven. When chips start to melt, they keep their shape, but look a little glossy. Stir to check for melting. When the chocolate is melted, turn oven up to 325 .

Raspberry sauce makes it like a restaurant..no one will ever guess that you:
bought a jar of seedless raspberry jam, and melted it in the microwave. pour on top.. voila!! instant success!

Another bit of advice... don't even think about eating it warm.. you'll never get it out of the pan gracefully.

And one more: for those of us who lead a caffeine-free lifestyle, beware.. this stuff will wake you up!!

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I hope this recipe brings back fond memories:

Chocolate Decadence

16 oz. Chocolate, semi-sweet
3/4 cup Butter
3/4 cup Confectioner's Sugar
1 Tbsp. All Purpose Flour
4 large Egg Yolks
4 large Egg Whites
1 tsp. Vanilla Extract
1 cup Sour Cream

Preheat oven to 375 . In a medium saucepan, melt chocolate and butter. Gradually blend in sugar and flour, stirring constantly; remove from heat. With a wire whip or rotary blender, blend in egg yolks, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl, beat egg whites until stiff. Fold in chocolate mixture. Remove 1 cup mixture; blend with sour cream. Pour remaining mixture into a lightly greased 8-inch baking pan; top with sour cream mixture. Bake for 25 minutes (center will not appear set). Cool completely. Cover and chill for at least 4 hours.