Eighth Deadly Sin
Ingredients:
| 1 | pound dark sweet chocolate |
| 5 | ounces unsalted butter |
| 4 | large eggs |
| 1 | tablespoon sugar |
| 1 | tablespoon flour |
| 2 | cups whipping cream |
| 1 | tablespoon 10x sugar |
| 1 | teaspoon vanilla |
| 8 | ounces frozen raspberries, puréed and strained |
| chocolate curls | |
Line an 8‑inch cake pan with buttered and floured wax paper. Pre-heat oven to 350° F.
Melt chocolate and butter in the top of a double boiler until shiny and smooth. In another double boiler, whisk egg and sugar over simmering water until sugar is dissolved and mixture is barely warm. Remove from heat and beat at highest speed until eggs are the consistency of lightly-whipped cream (about 8 minutes).
Gently, but thoroughly, fold in flour and chocolate mixture. Pour into cake pan and bake for 15 minutes. Remove from oven and allow to cool. (Center will still be a little soft.) Cover, and place cake pan in freezer overnight.
Remove pan from freezer, and quickly spin on a hot burner to release. Turn cake out onto a flat platter. Remove waxed paper.
Whip cream with sugar and vanilla until it forms stiff peaks. Mound ¾ of whipped cream onto the center of the cake. Decorate with chocolate curls, then pipe rosettes with remaining whipped cream around the edges. Refrigerate until ready. Serve with raspberry purée.