Title: Pour la France Chocolate Decadence
Categories: Cake
Yield: 6 Servings
| 1 | c | Butter Or Margarine |
| 1 1/3 | lb | Dark Semi-Sweet Chocolate |
| 1 | tb | Granulated Sugar |
| 1 | tb | Unsifted All-Purpose Flour |
| | | Whipped Cream |
| | | Raspberry Sauce |
Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio, TX
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Melt butter and chocolate together over very low heat, stirring constantly.
Set aside to cool. Whip eggs with electric mixer until they reach full
volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar
and flour. Pour batter in 10 inch cake pan that has been greased and lined
with wax paper or parchment paper. Bake in preheated 325 degree oven 30
minutes. Be careful not to overbake. Cool completely to room temperature
before removing from pan. To serve, spoon whipped cream on top of sliced
Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry
Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar
to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry
Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate
until serving time.