(KCBS) – KCBS Food and Wine Editor Narsai David offers a delicious, chocolatey dessert recipe perfect for this upcoming Valentine’s Day.
The original Chocolate Decadence as created by Narsai’s Restaurant, BerkeleyREAD MORE: Penngrove House Fire Forces Evacuations North of Petaluma
CHOCOLATE DECADENCE Yield: 12 servings
1 lb. semi-sweet chocolate
5 oz. sweet butter
1 TBS sugar
1 TBS flour
4 whole eggs
Melt chocolate with butter in double boiler until just melted. Set aside. Beat whole eggs and sugar in double boiler until sugar dissolves and mixture is lukewarm (do not overcook). Remove from heat and whip until quadrupled or until thickened. Fold flour into eggs. Stir 1/4 egg mixture into chocolate, then fold into egg mixture. Bake in 8-inch floured, buttered, papered pan in 425° oven for no longer than 15 minutes. (Cake will be liquid in center.) Freeze, preferably overnight before removing from pan. Carefully dip bottom of pan into hot water to unmold. Mask with whipped cream. Decorate with shaved chocolate. Refrigerate until serving.
Serve with raspberry puree.
FROSTINGREAD MORE: KNP Complex Fire: Sequoia National Park's Giant Forest Unscathed
Whip: 1-1/2 cups cream
With: 1 tsp vanilla
1 TBS sugar
Defrost one 10-12 oz. package frozen raspberries. Puree in blender. Press through a fine sieve to remove seeds. Sweeten with sugar to taste.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.MORE NEWS: Man Charged With Attempted Murder After Woman Repeatedly Ran Over By SUV At Millbrae Starbucks
(© 2011 CBS Broadcasting Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)