Chocolate decadence cake

• 16 (1 ounce) squares semisweet chocolate
• 2/3 cup butter
• 5 large eggs
• 2 tablespoons granulated sugar
• 2 tablespoons flour
• 2 cups fresh raspberries
• 2 cups water
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• Whipped cream
• Garnish: fresh raspberries

Line the bottom of a 9-inch springform pan with parchment paper; set aside. Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually add the chocolate mixture to eggs, beating at medium speed of electric mixer 10 minutes. Fold in 2 tablespoons sugar and flour. Pour mixture into prepared pan. Bake at 400 degrees F for 15 minutes. The cake will not be set in the center. Remove from oven; cover and chill thoroughly.

Combine 2 cups fresh raspberries, 2 cups water, and 1/4 cup sugar in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 30 minutes, stirring occasionally. Pour raspberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Return raspberry mixture to pan. Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly until mixture comes to a boil; boil, stirring constantly, 1 minute. Cool completely.
To serve, spoon 2 to 3 tablespoons raspberry sauce onto each individual dessert plate; place wedge of chocolate dessert on the sauce. Top each wedge with a dollop of whipped cream. Garnish, if desired.

Persimmon Ice Cream

• 3 eggs
• 1/2 cup granulated sugar (see note)
• 1/2 teaspoon ground allspice
• Pinch of salt 
• 2 cups half-and-half 
• 1 (16 ounces) can sweetened persimmon pulp 
• 1 tablespoon Cointreau

In the top of a double boiler, beat the eggs with handheld electricity just until broken up. Add the sugar, spices, and salt, and beat until well blended; add half-and-half. Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes. Don't let it boil.
Remove from the heat and cool, then refrigerate to chill thoroughly.

Add 1 cup of the persimmon puree to the chilled custard and blend. Transfer the mixture to the chilled canister of an ice cream freezer and freeze according to the manufacturer's instructions.
Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream.

NOTE: Canned persimmon pulp comes sweetened. If you use the unsweetened pulp, increase the sugar to 3/4 cup.