Chocolate Decadence With Warm Raspberry Sauce

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup water
• 1 cup sugar, divided
• 3 cups coarsely chopped good quality semisweet chocolate
• 1 1/4 cups unsweetened butter, cut into pieces, plus additional butter as needed
• 6 eggs
• 1 cup heavy cream (whipping)
• 2 tablespoons sugar
• 2 pints fresh raspberries
• 1/2 cup sugar
• 2 cups water

Recipe

• 1 preheat oven to 350°.
• 2 line a springform pan with parchment or wax paper and brush with melted butter.
• 3 wrap bottom and sides of pan in aluminum foil to prevent leaks.
• 4 place springform pan in a larger pan.
• 5 in a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
• 6 add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
• 7 set aside and allow to cool.
• 8 with electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
• 9 gently fold chocolate mixture into eggs.
• 10 spoon batter into prepared pan.
• 11 pour very hot water into larger pan to come halfway up side of springform pan.
• 12 bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
• 13 to unmold cake, gently heat bottom of springform pan over a small flame or stove top.
• 14 cut around the edges; remove sides of pan.
• 15 invert onto a serving plate.
• 16 gently remove pan bottom and parchment.
• 17 with electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
• 18 for the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
• 19 turn down temperature; cook 20 minutes over very low heat.
• 20 purée in blender and strain mixture through a fine sieve to remove seeds, if desired.
• 21 to serve, cut cake into slices and place a slice on a dessert plate.
• 22 drizzle top and plates with the warm sauce.