Mateo's Georgetown Choc Decadence with Raspberry Coulis

Chocolate Decadence Recipe

12 servings;  prepare at least one day in advance.  FYI: the egg mixture is critically important and must be done properly.  In addition, do not bake longer than recipe calls for.  This is a very tempermental recipe that must be carefully obeyed.

1 1/4 pounds dark sweet chocolate
½ cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
5 eggs
1 tablespoon sugar
1 tablespoon flour
1 1/4 cups whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla

Preheat oven to 425 degrees.  In a double boiler, melt chocolate with butter, set aside.  In large metal bowl, combine eggs and sugar.  Place bowl over pan of boiling water.  Using a wire whisk, beat sugar and eggs until sugar dissolves and mixtures is warm to touch.  With electric mixer immediately beat mixture until triple in volume, about 5-10 minutes.  Fold flour and chocolate mixture into egg mixture.  Pour into 8-inch round cake pan lined with parchment paper.  Bake exactly 15 minutes and allow to cool.  Place in freezer for at least 24 hours.  Take the cake out of the freezer about an hour before serving.  When ready to serve, whip the cream with the powdered sugar and vanilla until soft peaks form.  Serve the chocolate decadence with whipped cream and raspberry coulis (recipe below).

Raspberry Coulis Recipe

The catch is, I created the "recipe" for my raspberry coulis without the help of any cookbook.  Therefore, it's pretty much done according to taste and the eye.  However, to the best of my ability I have provided the information below so you can make it yourself:

1 ½ c. frozen raspberries
2-3 tablespoons orange juice
2-3 tablespoons cranberry juice
½ tablespoon lime juice
1 ½ tablespoons honey

Place all ingredients in a blender and blend until smooth.  Let sit 2-3 hours at room temperature before serving. 

Cream Recipe

Beat 1-2 pints of heavy whipping cream and add confectioner's sugar to taste.  Beat until thickens.