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Ингредиенты
- 16 ounce Ghirardelli Bittersweet chocolate
- 10 Tbsp. Unsalted butter
- 1 Tbsp. Flour
- 4 x Large eggs
- 1 Tbsp. Sugar
- Â Â Sweetened whipped cream
- Â Â Raspberry sauce
Инструкции
- Heat oven to 425 . Reserve 1/2 ounce of chocolate for cake decoration. In heavy saucepan on low heat, heat broken chocolate with butter, stirring constantly; set aside. In top of double boiler, beat Large eggs with sugar till mix is lukewarm and sugar is dissolved. (Don't overcook.) Remove from heat and beat till quadrupled and very thick. Blend flour into egg mix; fold into chocolate mix, a little at a time. Spread into buttered and waxed paper lined 8" cake pan. Bake at 425 for no longer than 15 min.
- (Center of cake will be soft.) Cold. Freeze cake overnight before removing from pan. Unmold. Cover with sweetened whipped cream, if you like. Decorate with shaved chocolate. Chill till serving time.
- Serve with raspberry sauce, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 115 | |
| Calories from Fat 99 | 86% |
| Total Fat 11.24g | 14% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 24mg | 1% |
| Potassium 26mg | 1% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.18g | 1% |
| Protein 2.23g | 4% |
