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

1. Line an 8-inch round pan with butter and flour.
2. 1/2 c. plus 2 tbsp.
3. butter 5 Large eggs 1 tbsp.
4. sugar 1 tbsp.
5. flour
6. Combine chocolate and butter in double boiler, heat till melted, put aside in a dish.
7. Combine Large eggs with sugar in a double boiler, whisk over low heat till hot to touch, don't cook!
8. Immediately remove to mixing bowl and mix at high speed till triple in thickness, light yellow in color, 4 to 5 min.
9. Sprinkle flour over chocolate, mix lightly and then fold chocolate mix into Large eggs carefully, not to deflate Large eggs, but mix in completely.
10. Put in a greased, floured 8-inch pan, bounce the pan once.
11. Bake at 425 degrees for 15 min.
12. Freeze at least 12 to 14 hrs.
13. 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)