Flourless Chocolate-Raspberry Cake

Well this is interesting...I made this cake and it turned out really good, dense and chocolatey with a hint of raspberry flavor. Dave loves it and said it's definitely a repeat recipe. So I'm writing up this post and realize that I didn't add the 1/2 cup of sugar while beating the eggs! I can't believe it still tasted so good - I don't recommend reducing the sugar when you make this, who knows if it'd work the second time around!  

The recipe doesn't say to serve with whipped cream, but I did and it's great. Instead of adding sugar to the cream while whipping it I used a bit of Chambord to bring out even more berry flavor - yum. 

• 

• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces (plus more for the pan)
• 3/4 cup granulated sugar (divided)
• 10 oz. bittersweet chocolate, chopped
• 1 T. Framboise (raspberry liqueur - I used Chambord)
• 1 t. vanilla
• 4 large eggs plus 1 egg yolk
• 1/4 cup confectioners' sugar
• fresh whole raspberries for serving
• whipped cream optional for serving

Preheat the oven to 375'. Butter a 9" springform pan.

In a medium saucepan, melt the butter with 1/4 cup of the granulated sugar over low heat, stirring to dissolve. Add the chocolate and stir until melted. Remove from the heat and stir in the framboise and vanilla.

In a large bowl, beat the eggs and egg yolk with the remaining 1/2 cup granulated sugar until pale yellow, fluffy, and tripled in volume, 5 to 6 minutes. Using a rubber spatula, gently fold about 1/2 cup of the chocolate mixture into he eggs. Pour the remaining chocolate mixture over the eggs and fold in gently with a rubber spatula. Pour the batter into the prepared pan. 

Bake until a crust forms on the top and the cake puffs slightly yet is not completely cooked in the center (a skewer inserted in the center will come out coated with some chunks of batter), about 30 to 35 minutes. Transfer to a rack. Run a small knife around the edges of the cake to loosen them. The center of the cake will fall; you can even it out by pressing down lightly around the edges. Cool. The cake may remain in the pan overnight, if you wish.

Release the pan from the sides and remove them. Sift confectioners' sugar over the cake. Serve with berries (and whipped cream if using).

Serves 8

from 'real life entertaining' by Donata Maggipinto