Ingrients & Directions
1 lb Grated bittersweet chocolate
1/2 lb Unsalted butter
6 Large eggs
Melt chocolate in double boiler over hot( not simmering) water. Add
butter to chocolate and melt together. Heat eggs over simmering
water. Remove eggs, and beat for 10 minutes(thick)Add eggs to melted
chocolate and fold in until even. Put in 8 inch springflorm pan with
waxed paper on bottom slightly greased. Smooth. Preheat oven to 425
F.Put cake in for 5 minutes,put alumium foil over pan, bake 10
minutes more. Remove and cool for 45 minutes, 3 hours in the
refrigerator. Garnish with whipped cream and raspberry sauce
Yields
1 Servings