On 18 Aug 2006 16:58:01 GMT, Mike Brandt > wrote:

>I made a flourless chocolate cake for my father's birthday last week,
>using the Cook's Illustrated recipe. It was easy to make, and a
>chocoholic's dream. After eating this, you'll laugh at any of
>those wimpy desserts that dare to call themselves "Death by
>Chocolate."

I just recently bought the ingredients to make this exact same recipe!
I'm happy to know that it turns out well. I'm going to make it for a
party in a few weeks.

I scored the raspberry sauce recipe to go with it, if anyone's
interested:


* Exported from MasterCook *

Chocolate Decadence Cake with Raspberry Sauce

Recipe By :Cook's Illustrated
Serving Size : 0 Preparation Time :0:00
Categories : Cakes and Frostings Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces bittersweet chocolate
1/2 cup unsalted butter -- (1 stick)
8 large eggs -- separated
1/2 cup sugar -- divided
1 teaspoon vanilla
1/8 teaspoon salt
---Raspberry Sauce---
10 ounces raspberries -- frozen
2 1/2 teaspoons cornstarch

In heavy saucepan, melt the chocolate and butter, stirring constantly
until smooth.

In a large bowl beat the egg yolks with 2 Tbs. of the sugar and the
vanilla about 3 minutes or until creamy. Whisk the melted chocolate
into the yolk mixture. Whisk a little of the chocolate mixture into
the yolk mixture to warm it first and then whisk the chocolate mixture
in. In another large bowl, beat the egg whites with the salt until
foamy. Gradually beat the remaining sugar in, beating until soft peaks
form. Gently fold meringue in chocolate mixture. Gently whisk together
until just blended. Butter a 9" inch springform pan; line bottom with
parchment paper.

Spread batter in the pan and bake on the lower shelf of a preheated
350 degree over for 30-35 minutes or until a toothpick inserted in the
center comes out clean. Leave the cake in pan, place on a wire rack to
cool completely. Cake will shrink and fall as it cools.

*prepare raspberry sauce while cake cools.

Raspberry Sauce:
Thoroughly drain raspberries adding syrup to a small saucepan. Whisk
cornstarch into the syrup. Cook and stir over medium heat until
slightly thickened. Cool completely. Gently mix in raspberries. Remove
cooled cake from pan; peel off parchment. Place cake on serving plate.
Pipe or dollop with whipped cream. Garnish with fresh raspberries, if
desired. Cut into wedges to serve and add the raspberry sauce to the
individual slices at serving.

Note: It looks very pretty to put about a tablespoon of the sauce on a
dessert plate and then put a slice of the cake on top of it with
whipped cream and fresh raspberries on top.

S(Website:
"http://www.cooksillustrated.com/"