Chocolate Oblivion

Chocolate Oblivion

The start of my breakfast was an awesome omelet made by Joey.

Me and my wonderful husband

Jessica, me and Joey

Anthony, me and Nicholas

This Mother's Day was very special. The day started off with breakfast being made by my husband and son, Joey. After church, we came home for  a lunch  cook-out with the food being made by my husband, daughter, mother and sister. For dessert, we were joined by more family and we had a macaroon cake and this chocolate oblivion.This was a real Mother's Day treat. The "cake" is very rich and chocolatey! This recipe comes from my friends, Paul and Susan Brown. A small piece is definitely all you need to feel satisfied!
I am including some pictures of me with my family, as well. I hope you all had a Happy and special Mother's Day!


Chocolate Oblivion
serves 16 ( 8 points + for cake, 1 T. raspberry sauce and 2 T. light Whipped Cream)


1 lb. semi-sweet or bittersweet chocoalte
½ lb. unsalted butter
6 eggs


Preheat oven to 425.


In a large bowl, microwave the chocolate and the butter in one minute increments until the chocolate is melted or nearly melted. Stir frequently.
In a large metal bowl, set over a pan of simmering water, heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from heat and beat, using a whisk beater until soft peaks form ( about 5 minutes) and until tripled in volume.
Fold ½ of the eggs into the chocolate mixture until almost incorporated. Add the remaining eggs and fold in until no streaks remain.


Transfer the batter to an 8" springform pan that has been sprayed with nonstick spray and bottom lined with parchment paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent seepage. Set this pan inside a larger pan to serve as a water bath. Fill the larger pan with very hot water to a depth of 1". Bake for 5 minutes. Cover loosely with a piece of foil, sprayed with nonstick spray. Bake an additional 10 minutes. ( the cake will look soft, but that is as it should be). Finished height is 1-½ inches.


Let the cake cool on a wire rack for 45 minutes. Cover with plastic wrap and refrigerate for several hours or until firm. Store in the refrigerator for up to two weeks, but do not freeze.


To unmold, have ready a serving plate and a flat plate, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin knife around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with the hot, damp towel. Remove the bottom of the pan and the parchment. Re-invert onto the serving plate.


serve with raspberry sauce and whipped cream, if desired


Raspberry Sauce: serves 24-32 ( 1 T. = 0 points)


1 lb. frozen raspberries
¼ c. sugar
2 T. orange juice
2 T. cornstarch
1 c. water


Place raspberries, sugar and orange juice in a 2 qt. saucepan. Whisk together cornstarch and water and add to the pan. Bring to a boil, stirring constantly. Mash berries as necessary. Cook until thickened. The sauce will thicken a bit more as cooled. Store, wrapped, in the refrigerator. Left-overs are great on toast or ice-cream!