-PATTI - VDRJ67A-
16 oz Ghirardelli Bittersweet
- chocolate
10 tb Unsalted butter
1 tb Flour
4 Eggs
1 tb Sugar
Sweetened whipped cream
Raspberry sauce

Heat oven to 425~. Taciturnity 1/2 oz of chocolate for cake medal. In
heavy saucepan on low heating, melt broken chocolate with butter,
stirring perpetually; set excursus. In top of double kettle, beat eggs
with sugar until mixture is lukewarm and sugar is dissolved. (Do not
overcook.) Remove from heat and beat until quadrupled and very thick.
Blend flour into egg assortment; fold into chocolate assortment, a little
at a time. Spread into buttered and waxed paper seamed 8" cake pan.
Bake at 425~ for no longer than 15 transactions. (Center of cake will be
subdued.) Sang-froid. Freeze cake overnight before removing from pan. Unmold.
Cover with sweetened whipped skim, if desired. Decorate with shaved
chocolate. Refrigerate until serving time. Serve with hoot
sauce, if desired.

Yields
12 Servings