Chocolate Decadence

Ingredients

• 16 (1 ounce) squares semisweet chocolate
• 2/3 cup butter
• 5 large eggs
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 2 cups fresh raspberries
• 2 cups water
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• Whipped cream
• Garnish: fresh raspberries

Instructions

1. Line the bottom of a 9 inch springform pan with parchment paper; set aside.
2. Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
3. Gradually add chocolate mixture to eggs, beating at medium speed of electric mixer for 10 minutes.
4. Fold in 2 tablespoons sugar and flour.
5. Pour mixture into prepared pan.
6. Bake at 400 degrees F for 15 minutes. Cake will not be set in center.
7. Remove from oven; cover and chill thoroughly.
8. Combine 2 cups fresh raspberries, 2 cups water, and 1/4 cup sugar in a large saucepan; bring to a boil over medium high heat.
9. Reduce heat, and simmer for 30 minutes, stirring occasionally.
10. Pour raspberry mixture through a wire mesh strainer into a bowl, discarding seeds. Return raspberry mixture to pan.
11. Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil, stirring constantly, 1 minute.
12. Cool completely.
13. To serve, spoon 2 to 3 tablespoons raspberry sauce onto each individual dessert plate; place wedge of chocolate dessert on sauce.
14. Top each wedge with a dollop of whipped cream.
15. Garnish, if desired.