Chocolate Decadence

Name: Chocolate Decadence
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 4 larges eggs; 283 grams package frozen unsweetened raspberries, thawed; 340 grams semisweet chocolate, chopped; 59 milliliters sugar; 2 sticks unsalted butter; 10 servings unsweetened whipped cream

Chocolate Decadence might be just the side dish you are searching for. This gluten free and fodmap friendly recipe serves 10. One serving contains 393 calories, 5g of protein, and 30g of fat. Head to the store and pick up whipped cream, raspberries, semisweet chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Wax Paper

Cake Form

Oven

Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Whisk

Sauce Pan

Bowl

Cool slightly.

Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.

Ingredients you will need

Chocolate

Sugar

Egg

Equipment you will use

Hand Mixer

Blender

Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven.

Ingredients you will need

Water

Equipment you will use

Cake Form

Oven

Bake 45 minutes (top will be set, but a tester will not come out clean).

Equipment you will use

Oven

Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 1

Ingredients you will need

Water

Equipment you will use

Knife

Frying Pan

Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.

Ingredients you will need

Raspberries

Sugar

Equipment you will use

Food Processor

Blender

Sieve

Bowl

Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack.

Ingredients you will need

Shake

Equipment you will use

Cake Form

Remove wax paper and invert cake onto a serving plate.

Equipment you will use

Wax Paper

Bring cake to room temperature.

Serve with sauce and whipped cream.

Ingredients you will need

Whipped Cream

Sauce

•Don't despair if the cake stubbornly refuses to come out of the pan. You may need to help it along by prying it out gently with the tip of a paring knife. •This cake is better if made a day ahead. Both cake and sauce keep 2 days, covered and chilled.

Ingredients you will need

Sauce

Equipment you will use

Knife

Frying Pan