Ingredients for Pour La France Chocolate Decadence
- 6 large eggs
- 1 cup butter
- 12 ounces dark semi sweet chocolate
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- sweetened whipped cream, for serving
- fresh raspberries, for sauce
- 1 tablespoon Grand Marnier
- 2 tablespoons confectioners' sugar
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How to Make Pour La France Chocolate Decadence
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch cake pan, or line the bottom with parchment paper.
- Melt butter and chocolate together in a double boiler or a heat-safe bowl set over a pan of simmering water, stirring constantly until smooth and melted. Remove from heat.
- Add granulated sugar to the melted chocolate mixture and stir until completely dissolved.
- Let the chocolate mixture cool slightly to room temperature.
- In a separate bowl, beat eggs with an electric mixer until light, fluffy, and pale yellow (about 7 minutes).
- Gently fold the cooled chocolate mixture into the whipped eggs in three additions, ensuring not to deflate the eggs.
- Gradually fold in the flour until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare Raspberry Sauce:** Combine raspberries, sugar, and liqueur (if using) in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until raspberries have broken down and sauce has thickened slightly (about 5-7 minutes). Strain the sauce through a fine-mesh sieve to remove seeds (optional). Refrigerate until ready to serve.
- Once the cake is completely cool, slice and serve. Top each slice with sweetened whipped cream and a spoonful of raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
103g
Fat
127g
Carbs
10g
