* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lindsay's Chocolate Decadence
 Categories: Desserts
      Yield: 4 servings
 
           Text
 
  spray the side of an 8 inch round cake pan with nonstick cooking
  spray and line the bottom with waxed paper. Finely chop 5 oz.
  bittersweet chocolate, place in a large bowl In a small, heavy
  saucepan, whisk together 1/2 cup sifted unsweetened cocoa powder, 2
  tbsp. all-purpose flour
      2/3    cup granulated sugar whisk in 3/8 cup 1% milk to form
  smooth paste Whisk in another 3/8 cup milk and cook over medium heat,
  stirring constantly, just until mixture begins to simmer reduce heat
  and simmer gently, stirring constantly, for 1 1/2 minutes. Pour
  immediately over chopped chocolate, stirring until melted and smooth.
  In a small bowl, whisk together 1 whole egg, 1 egg yolk and 1 tsp.
  vanilla whisk into chocolate mixture and set aside.  In a separate
  bowl whisk together the leftover egg white (from the previous egg),
  plus ANOTHER egg white, pinch of cream of tartar, until soft peaks
  form. gradually add 1/3 cup granulated sugar and beat until stiff
  peaks form. fold 1/4 of the egg white mixture into the the chocolate
  mixture.  Then fold in remainder of egg white mixture, scrape into
  prepared cake pan and then smooth top. Set cake pan in larger baking
  pan.  Pour in enough boiling water to come halfway up side of cake
  pan. Place in lower third of pre-heated 350 degree oven. Bake for
  about 30 minutes until surface springs back when lightly touched.
  Transfer cake pan to rack let cool completely. Wrap in plastic wrap
  and refrigerate for at least 12 hours or up to 1 day. Slide knife
  around outside of cake. Place waxed paper on top of pan invert flat
  plate over waxed paper. Invert cake onto plate. remove pan and peel
  away paper liner. Turn right side up onto serving plate and remove
  paper. (This can be covered and refrigerated for up to 2 days or
  frozen in airtight container for up to 2 months). Dust with icing
  sugar
  
  RASPBERRY SAUCE TO SERVE WITH CHOCOLATE DECADENCE thaw and drain 2
  (300 g) pkgs. frozen unsweetened raspberries, reserving 1/2 cup
  juice. Press berries through a sieve to remove seeds.  Stir in just
  enough of reserved juice to make the berry mixture a sauce-like
  consistency. Stir in 1/4 cup granulated sugar.
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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