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Chocolate Decandence

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE DECANDENCE
 Categories: Cakes, Chocolate, Desserts
      Yield: 12 Servings
 
      1 lb Dark sweet chocolate,pieces
     10 tb Butter
      4    Eggs
      1 tb Flour
      1 tb Sugar

MMMMM-------------------WHIPPED CREAM FROSTING------------------------
      2 c  Heavy cream
      1 ts Vanilla
      1 tb Confectioner's sugar

MMMMM----------------------RASPBERRY SAUCE---------------------------
      1 pk (10oz) frozen raspberries,
      1 tb Kirch
 
  0.00    Thawed o 1/2 cup fresh           2.00 tb Sugar
  
  Butter an 8" springform pan. Place a 8" circle of waxed paper on the
  bottom. Butter the wax paper and flour the pan. Melt chocolate and
  butter together in a heavy saucepan over low heat. Mix to blend.
  Cool. Place egg and sugar in the bowl over hot water, stirring until
  sugar is dissolved and the eggs are warm. Remove from heat. Beat at
  high speed until the eggs are cool and tripled in volume. Fold in
  flour. Fold half whipped egg mixture into the melted chocolate
  mixture and butter. Carefully fold in the remaining egg mixture. Pour
  the batter into the prepared pan and bake 15 minutes in preheated
  oven. Remove form oven and cool in pan. Place the cake, still in the
  pan, in refirgerator until firm. Whip the cream and sugar and vanilla
  until stiff. Remove the cake from fridge. Carefully remove it from
  pan, invert onto a serving platter and peel off wax paper. Working
  quickly, frost the top and sides of the cake with 2/3 of the whipped
  cream and place the rest in a pastry bag fitted with a star tube and
  make decorative rosette around the perimeter. decorate the center of
  cake with chocolate shaving and return to frigde. chill until firm.
  raspberry sauce: Place thawed raspberries and juices in a food
  processor fitted with a stell blade. Process until pureed. Strian
  into bowl. Add kirch and sugar and stir to blend. Serve each slice
  with several spoonsfuls of raspberry sauce on the side.
 
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