Categories: Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
      1 c  Butter or margarine                 1 tb Unsifted all-purpose flour 
  1 1/3 lb Dark semi-sweet chocolate           1 x  Whipped Cream 
      1 tb Granulated sugar                    1 x  Raspberry Sauce 
  
  Recipe from Pour la France Bakery and Cafe,   7959 Broadway, San Antonio. 
  Tx 
  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.