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  Recipe : Chocolate Decadence
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This Recipe contributed by:
Ellen Grinsfelder Innkeeper of The Inn At Cedar Falls in Logan, Ohio , United States
Ingredients

16 (1 oz.) squares semisweet chocolate
2/3 cup butter
5 large eggs
2 tablespoons sugar
2 tablespoons all purpose flower
2 cups fresh raspberries
2 cups water
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons water
Whipped cream
Garnish with fresh raspberries


Directions

Line the bottom of a 9 inch springform pan with parchment paper; set aside. Combine chocolate and butter in top of a double boil; bring water to a boil. reduce heat to low; cook until chocolate melts. Place eggs in a large mixing bowl. gradually add chocolate mixture to eggs, beat at medium speed with an electric mixture 10 minutes. Fold in 2 tablespoons sugar and flour. Pour butter into prepared pan. Bake at 400° for 15 minutes. (Dessert will not be set in the center.) Remove from oven; cover and chill thoroughly. Combine 2 cups of raspberries, 2 cups of water, and 1/4 cup sugar in a large saucepan; bring to a boil over medium-high heat. reduce heat and simmer 30 minutes, stirring occasionally. pour raspberry mixture through a strainer into a bowl discarding seeds. Return raspberry mixture to pan. Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute, stirring constantly. Cool completely.
(Updated: 05 Oct 2004)
 
         
     
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