Chocolate Decadence - No Fail Recipes

Ingredients

• 1 ½ pounds 65% dark chocolate
• 8 ounces butter, unsalted
• 6 large eggs, slightly beaten
• 3 tablespoons sugar
• 1 ½ tablespoons flour
• 1 12-ounce package frozen raspberries, defrosted
• 1 tablespoon Frangelico
• 1 cup heavy whipping cream, kept very cold
• 1 tablespoon sugar
• Preheat over to 425°F.
• Using an 8” spring form pan, butter all sides and line bottom with parchment paper.
• Add both chocolate and butter to a double boiler until both are just melted.
• In a mixing bowl, combine the eggs and sugar. Place over water of the double boiler to remove chill from the eggs. When lukewarm remove from the heat – do not let it cook!
• Using a mixer, whip at high speed until the egg-sugar mixture is about quadrupled.
• Gently fold flour into egg mixture.
• Fold in ¼ of the egg mixture to the chocolate. Fold in ¼ more of the egg mixture. Add the chocolate-egg mixture to the rest of the egg mixture fold until just combined.
• Bake for 15 minutes. When let cool.
• Cover pan tightly with plastic wrap and freeze for at least four hours or overnight.
• Remove from freezer and let rest for 15 minutes. Remove from pan and remove paper.
• Blend raspberries and Frangelico until completely pureed. Remove seeds by pressing through a fine sieve.
• Freeze mixing bowl and whisk for 15 minutes.
• Whip the cream until just starting to thicken. Add the sugar and Frangelico. Whip until stiff peaks form.
• Cut small wedges.
• Drizzle Raspberry Sauce and then add a dollop or two of whipped cream. Dust with powdered sugar or chocolate shavings, if desired.
• Dessert