*  Exported from  MasterCook  *
 
                    Chocolate Dependence (Not Decadence)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      oz            Bittersweet chocolate
    1      c             Unsalted butter
    6      lg            Eggs
    2       tb           Cognac or other favorite
                         Liqueur
 
   Preparing the pan: Use an 8 inch springform pan at least 2 and 1/2
   inches high. Butter it, and line the bottom with parchment paper or
   wax paper. Wrap the outside of the pan with heavy duty foil to
   prevent leakage. Place this pan in a larger cake pan or roasting pan
   to serve as a water bath. Place the chocolate and butter in a large
   metal bowl and set it over a pan of hot (not simmering) water. The
   bowl should not be touching the water. Stir the butter and chocolate
   occasionally until they are smooth and melted. Add the liqueur In
   another large bowl, set over a pan of simmering water (yes, it should
   simmer this time), heat the eggs, stirring constantly to prevent
   curdling, until just warm to the touch. Remove from the heat, and
   beat, using a whisk beater (the recipe says 'whisk beater'--I
   understand that to mean an electric beater, not a hand whisk) until
   triple in volume and soft peaks form when the beater is raised, about
   5 minutes. Using a large wire whisk or rubber spatula, fold half the
   eggs into the chocolate mixture until almost completely blended. Fold
   in the remaining eggs until just blended and no streaks remain.
   Finish by using a rubber spatula to ensure that the heavier mixture
   at the bottom of the bowl is blended in. Scrape into the prepared
   8-inch pan and smooth with the spatula. Set the 8-inch pan in the
   larger pan and surround it with one inch of very hot water. Bake 5
   minutes. Cover loosely with a piece of buttered foil and bake 10
   minutes. (The cake will look soft, but this is as it should be.) Let
   the cake cool on a rack 45 minutes. Cover with plastic wrap and
   refrigerate until very firm, about 3 hours.
   
   Unmolding: Have ready a serving plate and a flat plate at least 8
   inches in diameter, covered with plastic wrap. Wipe the sides of the
   pan with a hot, damp towel. Run a thin metal spatula around the sides
   of the cake and release the sides of the springform pan. Place the
   plastic-wrapped plate on top and invert. Wipe the bottom of the pan
   with a hot, damp towel. Remove the bottom of the pan and the
   parchment. Reinvert onto the serving plate. The fancy stuff follows.
   The cake I had was frosted with White Ganache and served in a pool of
   Raspberry Puree.
   
   Raspberry Puree
   
   24 oz Raspberries, frozen with no sugar added 2 tsp. lemon juice,
   freshly squeezed 1/3 cup sugar, optional
   
   In a strainer suspended over a deep bowl thaw the respberries
   completely. This will take several hours. Press the berries to force
   out all the juice. There should be 1 Cup. In a saucepan boil the
   juice until reduced to 1/4 Cup. Pour it into a lightly oiled
   heatproof cup. Puree the raspberries and sieve them with a food mill
   fitted with the fine disc. Or use a fine strainer to remove all
   seeds. You should have 1 liquid cup puree. Stir in the raspberry
   syrup and lemon juice. To make a lightly sweetened sauce, measure
   again. There should be 1 and 1/3 liquid cups. if you have less, add
   less sugar. The correct amount of sugar is 1/2 the volume of the
   puree. Stir until sugar dissolves.
   
   White Ganache
   
   3 oz bar White chocolate, chopped 1 cup Heavy cream
   
   Refrigerate the mixing bowl and beater for at least 15 minutes. Using
   a double boiler or microwave on high power (stirring every 10 seconds
   if using microwave) melt the chocolate with 1/4 cup cream. Remove
   from the heat before the chocolate is fully melted and stir until
   melted. Set aside until no longer warm. In the chilled bowl beat the
   cream until traces of beater marks just begin to show distinctly. Add
   the white chocolate mixture and beat just until stiff peaks form when
   the beater is raised.
   
 
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 NOTES : I have not tried this yet, but it sounds totally awesome!
 
 Posted to RecipeRequests 7/99