Chocolate Decadence

Directions

Cake

1Butter a 9-inch-round cake pan and line bottom with a round piece of wax paper. Butter paper and dust pan with flour. Knock out excess flour.

2Melt butter and chocolate in the microwave or in a bowl over simmering water. Whisk until smooth, then allow to cool slightly.

3In a separate bowl, beat together eggs and sugar with an electric mixer for approximately 4 minutes with a standing mixer (8 minutes with a handheld mixer) until mixture is pale yellow, thick and a ribbon forms when beaters are lifted.

4Combine the melted chocolate with eggs and sugar mixture.

5Pour batter into cake pan and tap pan on counter to eliminate air bubbles.

6Put cake pan in a hot water bath and place in middle of a 350 degree oven. Bake for 45 minutes. The top will be set, although a tester will NOT come out clean.

7Remove cake pan from water. Cool completely while still in pan. Run a thin knife around edge of cake, cover and chill for at least 4 hours, but not more than 12 hours.

Sauce

1Puree raspberries in food processor and add sugar. Strain through a sieve. Chill until ready to serve.

To Serve

1Pool sauce on plate and add a small slice of cake. Top with whipped cream.