MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Narsai's Chocolate Decadence Cake (Copycat)
Categories: Cakes
     Yield: 1 Cake

MMMMM---------------------------BATTER--------------------------------
    12 oz Semisweet chocolate; chopped
   3/4 c  Unsalted butter
     4 lg Eggs
   1/2 c  Sugar

MMMMM---------------------------SAUCE--------------------------------
    10 oz Pkg frozen unsweetened
          -raspberries; thawed
   1/4 c  Sugar

MMMMM--------------------------TOPPING-------------------------------
          Unsweetened whipped cream

 Preparation time: 30 minutes
 Total time: 5 hours

 Here's a recipe by Anna Williams, inspired by & replicating the
 Chocolate Decadence (flourless!) cake served at Narsai's, the
 celebrated Kensington restaurant that chef Narsai M. David operated
 from 1972 to 1986.

 Preheat oven to 350°F. Butter a 9x2" round cake pan, and line bottom
 with a round of wax paper. Butter paper and dust pan with flour,
 knocking out excess.

 Make Batter:

 Melt chocolate and butter in a metal bowl set over a saucepan of
 simmering water, whisking until smooth.

 Cool slightly.

 Beat together eggs and sugar with an electric mixer until pale yellow,
 thick, and a ribbon forms when beaters are lifted, about 4 minutes
 with a standing mixer or 8 minutes with a handheld. Fold 1/4 of egg
 mixture into chocolate mixture to lighten, then gently fold in
 remaining egg mixture.

 Pour batter into cake pan, and rap pan sharply on counter, to
 eliminate air bubbles. Put cake pan in a hot water bath, and place in
 middle of oven. Bake 45 minutes. (Top will be set, but a tester will
 not come out clean.)

 Remove cake from water bath and cool completely in pan on a rack. Run
 a thin knife around edge of cake, and chill, covered, at least 4
 hours and up to 12.

 Make Sauce:

 Purée raspberries with sugar in a food processor or blender, then
 force through a fine sieve into a bowl. Chill until ready to serve.

 Remove Cake From Pan:

 Put cake pan directly on a burner, at very low heat. Move pan around
 on burner, to warm bottom, about 30 seconds, then shake pan to loosen
 cake. Invert cake onto a rack. Remove wax paper and invert cake onto
 a serving plate.

 Bring cake to room temperature. Serve with sauce and whipped cream.

 Notes:

 Don't despair if the cake stubbornly refuses to come out of the pan.
 You may need to help it along, by prying it out gently with the tip
 of a paring knife.

 This cake is better if made a day ahead. Both cake and sauce keep 2
 days, covered and chilled.

 Recipe by Anna Williams

 Recipe FROM:
 <http://linuxmafia.com/~rick/recipes/chocolate-decadence.html>

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