Shelly's Recipe

CHOCOLATE DECADENCE

Category: Cakes

1 lb semisweet or bittersweet chocolate, chopped
1/2 cup butter
1 tbsp hot water
4 eggs
1 tbsp corn starch

Preheat oven to 425 . In a small pot combine chocolate, butter and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside.

In a large bowl, beat eggs on high until thick. Beat in corn starch and chocolate until well blended. Spread even in a greased 8 inch springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve.

Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 tsp sugar) Serves 10 - 12. NOTE: This is a very thin, rich chocolate cake, billed in restaurants as a flourless chocolate cake.