Chocolate Decadence

• 4 eggs
• 1 Tbsp. sugar
• 1 lb. bittersweet chocolate
• 5 oz. unsalted butter
• 1 Tbsp. flour

1. Prepare a 9-inch cake pan by placing parchment paper in the bottom (cut to fit) and then buttering and flouring pan.
2. In a saucepan, gently heat eggs with sugar until lukewarm (be very careful not to overheat as eggs will "scramble").
3. In a separate saucepan, melt bittersweet chocolate with unsalted butter. Combine egg mixture with butter by first folding 1/4 of the egg into the chocolate, then folding the additional chocolate into the egg mixture.
4. Add flour until just combined.
5. Pour into pan. Bake at 425u0b0 for 15 minutes.
6. Refrigerate overnight or freeze for two hours.
7. Remove from refrigerator or freezer about 15 minutes before serving.
8. Serve in small wedges with raspberry sauce (pureed raspberries either plain or with lemon and a bit of sugar) and a dollop of unsweetened whipped cream.
9. Serves 8 to 10 polite people or 6 chocoholics.

eggs, sugar, bittersweet chocolate, unsalted butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396984 (may not work)