Ingredients:
2 eggs
1 cup butter
6 ounces dark semi-sweet chocolate
3 tablespoons granulated sugar
1 tablespoon all-purpose flour, Unsifted
whipped cream
8 ounces fresh raspberries or 8 ounces frozen raspberries
2 tablespoons granulated sugar
2 teaspoons Grand Marnier or 2 teaspoons Chambord raspberry liquor
Directions:
Melt butter and chocolate together over very low heat, stirring constantly. Add sugar and stir to melt.
Set aside to cool.
Whip eggs with electric mixer until they reach full volume, approximately 7 minutes.
Carefully fold in chocolate mixture and flour.
Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper.
Bake in preheated 325 degree oven 30 minutes.
Be careful not to overbake.
Cool completely to room temperature before removing from pan.
To serve, spoon sweetened whipped cream on top of sliced Chocolate Decadence.
Then top with a spoonful of Raspberry Sauce
Raspberry Sauce:
Mix with sugar and liqueur in small saucepan
Put all ingredients in small saucepan.
Bring to boil.
Refrigerate until serving time.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.