-BATTER-
1/2 c Granulated sugar
1/2 c Water
8 tb (1 stick) unsalted butter
12 oz Semisweet or bittersweet
-chocolate
1/3 c Sweet liqueur, such as
-Cointreau or Chambord
6 Eggs
FINISHING
1 c Heavy cream
2 tb Sugar
1 Basket fresh raspberries
-(optional)
Preheat the oven to 325 degrees and set a rack in the middle level. Butter
an 8-inch round pan and line the bottom with a disk of parchment or waxed
paper cut to fit. Butter the paper. Cut the chocolate finely and set it
aside.
Combine the sugar and water in a saucepan and bring to a boil over low
heat, stirring occasionally to make sure all the sugar crystals dissolve.
Remove the syrup from the heat and stir in the butter and chocolate; allow
to stand 5 minutes. Whisk smooth.
Whisk in liqueur and eggs, one at a time, into the chocolate mixture, being
careful not to over mix.
Place 1 inch of warm water into a small roasting pan. Pour batter into the
prepared 8-inch round pan and bake about 45 minutes, until set and slightly
dry on the surface. Remove round pan from the roasting pan and cool to room
temperature in the pan and cover with plastic wrap. Refrigerate dessert in
pan. To unmold, run a knife between the dessert and the pan and pass the
bottom of the pan over the heat. Invert and remove paper. Invert to a
platter.
To finish, whip the cream with the sugar until it holds a soft peak. Spread
the whipped cream on the top of the dessert. Decorate the top with the
raspberries.
Yield: 8-10 serving
Yields
1 Servings