Chocolate Decadence With Raspberry Sauce

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• 12 ounces semisweet chocolate, chopped
• 3/4 cup unsalted butter
• 4 large eggs
• 1/2 cup sugar
• 10 ounces frozen unsweetened raspberries, thawed
• 1/4 cup sugar

Recipe

• 1 preheat oven to 350°f butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. butter paper and dust pan with flour, knocking out excess.
• 2 melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth. cool slightly.
• 3 beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 10 minutes.
• 4 fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
• 5 pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles.
• 6 put cake pan in a hot water bath and place in middle of oven. bake 45 minutes (top will be set, but a tester will not come out clean).
• 7 remove cake from water bath and cool completely in pan on a rack. run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
• 8 make sauce. purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. chill until ready to serve.
• 9 remove cake from pan. (put cake pan directly on a burner at very low heat. move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. invert cake onto a rack. remove wax paper and invert cake onto a serving plate.).
• 10 bring cake to room temperature. serve with sauce.