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1 pound Chocolate, Grated
8 ounce Butter, Unsalted
6 large Eggs

Melt bittersweet chocolate in double boiler over hot not simmering water. Add butter to chocolate and melt together. Heat eggs over simmering water. Remove eggs, and beat 10 minutes until thick

Add eggs to melted chocolate and fold in until even. Put in 8 inch springflorm pan with waxed paper on bottom slightly greased. Smooth. Preheat oven to 425f. Put cake in 5 minutes,put alumium foil over pan, bake 10 minutes more. Remove and cool 45 minutes, 3 hours in the refrigerator. Decorate with whipped cream and raspberry sauce.
 
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