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Chocolate Decadence with Raspberry Sauce

7 oz Dark Chocolate, Chopped (66% Cocoa)
7 oz Cocoa Block, Chopped (100% Cocoa)
9 oz Butter, Room Temp, cut into small pieces
5 oz Water
6 Bakers Sugar
5 Eggs + 1 Yolk, lightly beaten
3 oz Bakers Sugar

Raspberry Sauce

SPECIAL TOOLS: 9" Cake Pan with Parchment Paper Liner
                               Large Tray or Pan for Water Bath                              
                               Mesh Strainer

Preheat oven to 300f
Start a wide mouth pot of water simmering.  Chop Chocolate and add, along with butter, to a medium large metal bowl.  Bring water and 6oz sugar to a boil then remove from heat and let stand 30 seconds.  Slowly add hot sugar water to the chocolate and butter in 2 or 3 portions, stirring the whole time with a silicone spatula to prevent overheating and separation.  Place the bowl over the simmering pot of water stirring and scraping the sides to finish melting all the chocolate and butter.  Remove from heat.  Combine eggs and 3oz sugar, add to chocolate mixture and stir until combined.  Place over boiler once more and stir until shiny and it just starts to become "hot" to the touch.  Strain through a mesh strainer to remove any overcooked egg and pour into your parchment lined pan.  Place in the oven in a hot water bath for 35-50 minutes or until the edges begin to set and the center looks jiggly still when you prod at the pan.  Remove and let cool at room temp on a wire rack for 1 hour then place in the fridge, covered with foil, for at least 8 hrs.  Serve with Raspberry Sauce and fresh whipped cream. 
Subpages (1): Raspberry Sauce