Recipe by Felix4067
It's a lot of work, but boy is it worth it. This is a dessert sure to impress the boss or whoever you have over for dinner.
Top Review by Just Call Me Martha
Well worth the effort to make! I have this same recipe except I add a bit more confectioners' sugar. It is requested that I bring this to our family reunion every year, as it's always such a hit. I usually bake the chocolate part of the dessert in a 9" spring form pan. Once it has cooled, I freeze it slightly and then remove it from the spring form. I then centre it in a 10" springform pan and add the topping, pushing it down into the sides. Then I freeze it again before taking the sides off. This isn't necessary - it just helps to make everything uniform. I urge everyone to try this! it is AWESOME!
- 1 lb dark sweet chocolate
- 5⁄8 cup unsalted butter
- 4 eggs
- 1 tablespoon sugar
- 1 tablespoon flour, sifted
- 2 cups whipping cream
- 1 tablespoon confectioners' sugar
- 1 teaspoon vanilla
- chocolate curls (to garnish)
- 8 ounces fresh raspberries or 8 ounces frozen raspberries, pureed and strained
Directions See How It's Made
- Cut circle of parchment paper to fit 8-inch round cake pan.
- Preheat oven to 425 degrees.
- Combine chocolate and butter in top of double boiler.
- Set over gently simmering water and stir until melted and smooth.
- Remove from heat.
- Transfer to bowl and set aside.
- Wipe out top of double boiler (you'll be using it again).
- Combine eggs and sugar in top of double boiler.
- Set over gently simmering water and whisk constantly until sugar is dissolved and mixture darkens and is barely warm to the touch.
- Remove from heat.
- Beat at high speed with electric mixer until eggs have tripled in volume and are consistency of lightly whipped cream, about 5 to 10 minutes.
- Gently fold in flour.
- Carefully stir 1/3 of egg mixture into chocolate to loosen, then fold chocolate into remaining egg mixture until thoroughly combined.
- Turn into prepared pan.
- Bake until cake is soft in center but crusty on top, about 15 minutes.
- Let cool completely in pan, then freeze overnight.
- (Cake can be kept in freezer up to one month before serving.) About 1 hour before serving, whip cream with confectioners' sugar and vanilla until stiff.
- Invert cake onto serving platter.
- (Spinning pan briefly over high heat will help loosen cake from pan.) Spread 2/3 of whipped cream over top.
- Mound chocolate curls in center.
- Pipe rosettes around edge of cake using remaining whipped cream.
- Refrigerate until about 15 minutes before serving.
- Pass raspberry puree separately.