MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Narsai's Chocolate Decadence Cake (Copycat)
Categories: Cakes
Yield: 1 Cake

MMMMM---------------------------BATTER--------------------------------
12 oz Semisweet chocolate; chopped
3/4 c Unsalted butter
4 lg Eggs
1/2 c Sugar

MMMMM---------------------------SAUCE--------------------------------
10 oz Pkg frozen unsweetened
-raspberries; thawed
1/4 c Sugar

MMMMM--------------------------TOPPING-------------------------------
Unsweetened whipped cream

Preparation time: 30 minutes
Total time: 5 hours

Here's a recipe by Anna Williams, inspired by & replicating the
Chocolate Decadence (flourless!) cake served at Narsai's, the
celebrated Kensington restaurant that chef Narsai M. David operated
from 1972 to 1986.

Preheat oven to 350°F. Butter a 9x2" round cake pan, and line bottom
with a round of wax paper. Butter paper and dust pan with flour,
knocking out excess.

Make Batter:

Melt chocolate and butter in a metal bowl set over a saucepan of
simmering water, whisking until smooth.

Cool slightly.

Beat together eggs and sugar with an electric mixer until pale yellow,
thick, and a ribbon forms when beaters are lifted, about 4 minutes
with a standing mixer or 8 minutes with a handheld. Fold 1/4 of egg
mixture into chocolate mixture to lighten, then gently fold in
remaining egg mixture.

Pour batter into cake pan, and rap pan sharply on counter, to
eliminate air bubbles. Put cake pan in a hot water bath, and place in
middle of oven. Bake 45 minutes. (Top will be set, but a tester will
not come out clean.)

Remove cake from water bath and cool completely in pan on a rack. Run
a thin knife around edge of cake, and chill, covered, at least 4
hours and up to 12.

Make Sauce:

Purée raspberries with sugar in a food processor or blender, then
force through a fine sieve into a bowl. Chill until ready to serve.

Remove Cake From Pan:

Put cake pan directly on a burner, at very low heat. Move pan around
on burner, to warm bottom, about 30 seconds, then shake pan to loosen
cake. Invert cake onto a rack. Remove wax paper and invert cake onto
a serving plate.

Bring cake to room temperature. Serve with sauce and whipped cream.

Notes:

Don't despair if the cake stubbornly refuses to come out of the pan.
You may need to help it along, by prying it out gently with the tip
of a paring knife.

This cake is better if made a day ahead. Both cake and sauce keep 2
days, covered and chilled.

Recipe by Anna Williams

Recipe FROM:
<http://linuxmafia.com/~rick/recipes/chocolate-decadence.html>

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