Bon Appetit/September 2002

Chocolate Decadence
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped 10 tablespoons (1-1/4 sticks) unsalted butter 2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy 1 tablespoon instant espresso powder 6 large eggs
3/4 large eggs 3/4 cup sugar lightly sweetened whipped cream
fresh raspberries



1 Preheat oven to 350 F. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso. Cool to lukewarm.
2 Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into cooled chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.
3 Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack 9cake will sink as it cools). Run knife around pan sides. Transfer cake to platter.
4 Cut cake into wedges. Serve with whipped cream and berries.

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