Pour la France Chocolate Decadence

1 cup Butter or margarine
1 tablespoon Granulated sugar
Whipped Cream
1 1/3 lb Dark semi-sweet chocolate
1 tablespoon Unsifted all-purpose flour
Raspberry Sauce

Melt butter and chocolate together over very low heat,
stirring constantly. Set aside to cool. Whip eggs with electric
mixer until they reach full volume, approximately 7 minutes.
Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier
or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time.

Yield: 6 servings

Recipe from Pour la France Bakery and Cafe

Can’t wait to try this, but how many eggs does this recipe call for?