Flourless Chocolate Decadence

submitted by butterflydog

1 pound chocolate
1 pound butter
1 cup heavy cream
1 cup sugar
9 eggs
4 tsp vanilla

In a medium saucepan combine chocolate, butter, sugar and cream over low/medium
heat, stirring constantly until melted and remove from heat. In another bowl
whisk eggs and vanilla, stir in half the melted chocolate mixture, then return
mixture to sauce pan and blend smooth. Pour into a greased springform pan and
bake 350 F for about 45 minutes. Source: Fire on The Mountain Restaurant, recipe
submitted for The Taste Of The Hudson Valley International Wine and Epicurean
arts Festival My notes: having made similar to this recipe I have used semi
sweet chocolate, room temperature eggs and butter. The batter with puff during
baking and fall with cooling. If your oven heats hot, you may find the sides of
cake getting over cooked and may require less baking time. Once cool, chill
overnight to produce best texture. Serve in small slices as the flourless cake is
very rich. I like a dollop of whipped cream and fresh raspberries and a mint leaf
for garnish.


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