Narsais Chocolate Decadence Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
16 ounce: Ghirardelli Bittersweet Chocolate,
10 tbsp: Unsalted butter,
1 tbsp: Flour,
4: Eggs,
1 tbsp: Sugar,
Sweetened whipped cream,
Raspberry sauce,
Directions:
DIRECTIONS: Heat oven to 425-F. Reserve 1/2 oz of chocolate for cake
decoration. In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly; set aside. In top of double boiler, beat eggs
with sugar until mixture is lukewarm and sugar is dissolved. (Do not
overcook.) Remove from heat and beat until quadrupled and very thick. Blend
flour into egg mixture; fold into chocolate mixture, a little at a time.
Spread into buttered and waxed paper lined 8" cake pan. Bake at 425-F for
no longer than 15 minutes. (Center of cake will be soft.) Cool. Freeze cake
overnight before removing from pan. Unmold. Cover with sweetened whipped
cream, if desired. Decorate with shaved chocolate. Refrigerate until
serving time. Serve with raspberry sauce, if desired.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Source from luhu.jp
decoration. In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly; set aside. In top of double boiler, beat eggs
with sugar until mixture is lukewarm and sugar is dissolved. (Do not
overcook.) Remove from heat and beat until quadrupled and very thick. Blend
flour into egg mixture; fold into chocolate mixture, a little at a time.
Spread into buttered and waxed paper lined 8" cake pan. Bake at 425-F for
no longer than 15 minutes. (Center of cake will be soft.) Cool. Freeze cake
overnight before removing from pan. Unmold. Cover with sweetened whipped
cream, if desired. Decorate with shaved chocolate. Refrigerate until
serving time. Serve with raspberry sauce, if desired.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Source from luhu.jp