Narsai David's Chocolate Decadence "Cake" (it is technically a cake b/c of the ingrediants, but it's basically an 8" x 1" truffle)
buy:
8" springform cake pan
parchment paper
extra butter and flour
a pound of the most expensive dark (60-70%) chocolate you can afford
10 tbsp of unsalted irish butter (room temp)
4 XL eggs (room temp)
1tbsp flour
1tbsp sugar
bag of frozen raspberries *unsweetened*
a blender
whipping cream and some extra sugar
a hand mixer (beater)
--
cut a piece of parchment paper the exact size and shape of the bottom of the cake pan, grease it with butter, and sprinkle that with flour
double boil chocolate and butter together over low simmer (dont let top boiler touch water) - let cool slightly
beat eggs and sugar on high setting until they are light and fluffy, and the volume has increased 3x (5-10min), reduce speed to low/medium and add flour
use a rubber spatula and fold about a third of the egg mixture into the chocolate (make sure the chocolate has cooled enough so it doesn't cook the eggs), and then fold in the rest (make sure the eggs do not deflate, you're going for a mousse like consistency)
pour/scoop this "batter" into the cake pan, and smooth the "top"
bake for exactly 15 minutes at 425f
let cool completely in the pan, then invert onto serving plate
refrigerate overnight
et voila:
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put raspberries into a blender. blend.
put whipping cream in a bowl, add some sugar, whip
serve thin slices with raspberry puree (to the side) and whipped cream (to the side)