Decadent Chocolate Dessert

Ingredients

Dessert

• 8 ounces butter
• 8 ounces unsweetened chocolate
• 4 ounces semisweet chocolate
• 1 1/3 cup granulated sugar
• 6 large eggs

White Chocolate Sauce

• 1 ounce heavy whipping cream
• 9 ounces Toblar Narisse, or other fine chocolate
• 4 ounces Drambuie liqueur

Instructions

Dessert

1. Heat oven to 350 degrees F.
2. Cut a circle of wax paper and place in bottom of a greased 9 inch springform pan, then grease the paper.
3. Cut the butter into small pieces and grate both chocolates.
4. Pour 1/2 cup of water into a saucepan, add a cup of sugar and bring to a rapid boil. Boil for 2 minutes, then remove pan from the heat and slowly stir in the grated chocolate.
5. Add the butter, stirring to dissolve completely.
6. Place the eggs and remaining sugar in a mixing bowl and beat until the sugar dissolves, then add the chocolate mixture and blend thoroughly.
7. Pour the mixture into the prepared pan and place in a baking tray.
8. Pour in hot water to reach three-quarters up the side of the pan.
9. Bake for 25 to 30 minutes, then remove pan from the water bath and place on a cooling rack. Leave for 15 minutes, then refrigerate for at least 2 hours.
10. Cut the dessert into wedge-shaped pieces while still cold, but serve at room temperature on a bed of White Chocolate Sauce.

White Chocolate Sauce

1. Scald the cream in a saucepan.
2. Grate the chocolate and whisk into the cream, then add the Drambuie.
3. Set aside to cool.