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Chocolate Dessert with Raspberry Sauce




Source of Recipe


Best of Country Cooking


List of Ingredients




16 ounces semisweet chocolate
2/3 cup butter
5 eggs
2 tablespoons sugar
2 tablespoons flour (amount is correct)

SAUCE:
2 cups fresh or frozen whole raspberries
1 3/4 cups water
1/4 cup sugar
4 teaspoons cornstarch
1 tablespoon water
whipped cream


Recipe



Line bottom of 9" springform pan with parchment paper; set aside. Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. In large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Bake at 400ºF for 15 minutes (will not be set in middle). Chill.

For sauce, combine berries, 1 3/4 c. water, and sugar in saucepan; bring to boil. Reduce heat and simmer, uncovered for 30 minutes. Put thru sieve, discarding the seeds. Add water if needed to make 2 c. juice. Combine cornstarch and 1 tbl. water in small bowl, stir until smooth. Add cornstarch mix to raspberries. Cook over medium heat, stirring constantly, til mixture comes to a boil; cook and stir 1 minute more. Remove from heat and let cool. To serve, spoon about 2 tbl. sauce on each dessert plate; place thin wedge of chocolate dessert on sauce. Garnish with whipped cream and raspberries.