Shelly's Recipe

DEATH BY CHOCOLATE

Category: Desserts

1 cup (2 sticks) butter
10 ounces bittersweet chocolate, broken into pieces
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder (sifted)
6 large eggs
Fresh or frozen raspberries (thaw if frozen)
Sugar
Heavy whipping cream
Powdered sugar

Preheat oven to 350 degrees. Butter a 10-inch spring form pan. Line bottom of pan with parchment or wax paper.

In heavy saucepan, combine butter and chocolate. Cook over low heat until melted, stirring occasionally. Set aside to cool slightly.

In large bowl, combine sugar and cocoa. Whisk in eggs, one at a time, mixing until well blended. Gradually whisk in reserved chocolate mixture. Batter will be thin.

Pour batter into prepared pan and bake in preheated oven 30 to 35 minutes or until center just starts to get firm. Cake will firm up more when it cools. When done, remove from oven and cool completely, then refrigerate.

When ready to serve: Cut cake into wedges and set on individual serving plates. Puree raspberries and add granulated sugar to taste.

Whip cream and add powdered sugar to taste. Garnish each serving of cake with raspberry puree and whipped cream. Makes 12 to 16 servings