Chocolate Decadance With Raspberry Sauce Recipe
- 2 c. frzn raspberries
- 1/2 c. sugar
- 1 tbsp. cornstarch
- 1/8 teaspoon salt
- 1/4 c. sugar
- Line an 8-inch round pan with butter and flour.
- 1/2 c. plus 2 tbsp.
- butter 5 Large eggs 1 tbsp.
- sugar 1 tbsp.
- flour
- Combine chocolate and butter in double boiler, heat till melted, put aside in a dish.
- Combine Large eggs with sugar in a double boiler, whisk over low heat till hot to touch, don't cook!
- Immediately remove to mixing bowl and mix at high speed till triple in thickness, light yellow in color, 4 to 5 min.
- Sprinkle flour over chocolate, mix lightly and then fold chocolate mix into Large eggs carefully, not to deflate Large eggs, but mix in completely.
- Put in a greased, floured 8-inch pan, bounce the pan once.
- Bake at 425 degrees for 15 min.
- Freeze at least 12 to 14 hrs.
- To unmold, spin the pan for 15 seconds on gas or possibly electric burner, invert onto plate.
frzn raspberries, sugar, cornstarch, salt, sugar
Taken from cookeatshare.com/recipes/chocolate-decadance-with-raspberry-sauce-12121 (may not work)