Chocolate Decadence Recipe 455

Steps:

• 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.
• Make batter:
• Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
• 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.
• 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. Bake 45 minutes (top will be set, but a tester will not come out clean).
• 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 12.
• Make sauce:
• Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
• Remove cake from pan:
• 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. Remove wax paper and invert cake onto a serving plate.
• Bring cake to room temperature. Serve with sauce and whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

Steps:

• 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.

Steps:

• Preheat oven to 350°.
• Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
• Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
• Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.