Chocolate Ecstasy

* Exported from MasterCook *

Chocolate Ecstasy

Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Serving Size : 12 Preparation Time :1:00
Categories : Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Sugar
10 Oz Semisweet Or Bittersweet Chocolate -- cut-up
2 1 Oz Unsweetened Chocolate Squares -- cut-up
2 Sticks Unsalted Butter
5 Eggs
1 C Heavy Cream -- whipped
Shaved Chocolate
2 C Raspberries, Fresh Or Frozen -- unsweetened

1. Preheat oven to 350°F. Grease a 9-inch springform pan. Line bottom
with
a round of parchment or wax paper.
2. In a 2-qt glass bowl, combine 3/4 cup sugar and 1/3 cup water. Heat
in
microwave on High 1 to 1 1/2 mins, or until boiling. Stir in semisweet
and
unsweetened chocolates and butter until well blended.
3. In a medium bowl, beat eggs and remaining 1/4 cup sugar with
electric
mixer on high until almost double in volume, 3 to 4 mins. Stir egg
mixture
into chocolate mixture until well blended.
4. Turn into prepared springform pan. Set springform pan in a larger
rectangular baking pan. Add enough water to reach 1 inch up side of
springform pan.
5. Bake 40 to 45 mins, or until cake is set. Remove springform pan
from
water bath. Let cake cool in pan. Refrigerate overnight. When ready to
serve, run a sharp knife around inside edge of pan to loosen cake.
Remove
springform side. Frost top and sides with whipped cream and sprinkle
with
shaved chocolate, if desired. Serve raspberries alongside each slice.




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NOTES : Pure delight. A cross between a truffle and a flourless cake.
It
is dense, rich and smooth. Worth all the effort to make.