Chocolate Decadence

• 1 1/4 lb. dark sweet chocolate
• 1/2 c. plus 2 Tbsp. (1 1/4 sticks) unsalted butter
• 5 eggs
• 1 Tbsp. sugar
• 1 Tbsp. flour
• 1 1/4 c. whipping cream
• 2 Tbsp. powdered sugar
• 2 Tbsp. orange liqueur

1. Preheat oven to 425u0b0.
2. In a double boiler, melt 1 pound chocolate with butter; set aside.
3. In a large metal bowl, combine eggs and sugar.
4. Place bowl over pan of boiling water.
5. Using wire whisk, beat sugar and eggs until sugar dissolves and mixture is warm to touch.
6. With electric mixer, immediately beat mixture until triple in volume, about 5 to 10 minutes.
7. Fold flour and chocolate into eggs.
8. Pour into an 8-inch round cake pan, lined with parchment paper.
9. Bake exactly 15 minutes and cool.
10. Place in freezer for at least 24 hours.
11. When ready to serve, remove cake from pan and peel off paper.
12. Whip the cream with powdered sugar and liqueur until peaks form.
13. Top cake with whipping cream.
14. With potato peeler, form curls from remaining chocolate and pile curls on whipping cream.
15. Makes 12 servings.

dark sweet chocolate, butter, eggs, sugar, flour, whipping cream, powdered sugar, orange liqueur

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452876 (may not work)