1 c Butter or margarine
1 tb Granulated sugar
1 1/3 lb. Dark semi-sweet chocolate
1 tb Un sifted all-purpose flour
8 oz. fresh or frozen raspberries. (Thaw if frozen)
Granulated sugar to taste
2 teaspoons liqueur such as Grand Marnier or Chamboard or dry Masala
Melt butter and chocolate together over very low heat, stirring
constantly. Set aside to cool.
Whip eggs with electric mixer until they reach full volume, approximately 7 minutes.
Carefully fold in chocolate mixture, sugar and flour.
Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper.
Bake in preheated 325 degree oven 30 minutes. Be careful not to over bake.
Cool completely to room temperature before removing from pan.
To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce
Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time.
Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. TX