Chocolate Decadence Cake

(Makes 12-16 servings.)

	3 bars (4 oz. Each) GHIRARDELI Bittersweet Chocolate
	½ cup butter
	8 eggs, separated
	½ cup sugar
	1 teaspoon vanilla
	Pinch of salt

In a heavy saucepan, melt broken chocolate with butter, stirring constantly until smooth. (Or microwave on medium for 2 1/2 – 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2 tablespoons of the sugar and vanilla. Remove melted chocolate from heat; using wire whisk, quickly stir beaten egg yolks. Beat egg whites with salt, gradually adding remaining sugar, beating until soft peaks form. Place chocolate mixture in a large bowl with beaten egg white on top. Using wire whisk, carefully combine the two mixtures. Do not over mix.

Cut parchment paper to fit bottom of a 9-inch spring-form pan. Butter bottom of pan and top of paper. Spread batter into prepared pan. Bake on lower shelf of 350°F oven for 30-35 minutes until cracked on top and a toothpick comes out clean in center. Cool on wire rack. Cake will shrink down as it cools. Remove pan and loosen cake from paper. Garnish with whipped cream and fresh raspberries.

This project was created for Thinkquest Junior located at http://www.thinkquest.org

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