A cake that is as rich and chocolatey as they come ' there isn't even any flour to get in the way of the chocolate!
- Prep: 15 min - 20 min
- Cooking: 30 min
- 3/4 cup (180 mL) 35 % cream
- 12 oz (360 g) bittersweet chocolate chopped
- 1/3 cup (80 mL) butter
- 6 eggs at room temperature
- 3/4 cup (180 mL) sugar
- 1 tbsp (15 mL) vanilla extract
- Raspberry Cream
- 1/2 cup (125 mL) frozen raspberries thawed
- 2 tbsp (30 mL) raspberry-flavoured liqueur
- 1 cup (250 mL) 35 % cream
- 1 tbsp (15 mL) sugar
Preheat oven to 325 °F (160 °C). Line bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a saucepan over low heat, heat cream, chocolate and butter, stirring, until chocolate is melted and smooth. Let cool slightly.
In a bowl, using an electric mixer, beat eggs and sugar until tripled in volume and ribbons fall when beater is lifted. Beat in chocolate mixture and vanilla. Pour into prepared pan. Bake for about 50 min or until top is evenly puffed and firm to touch.
Transfer to a rack. Run a knife around edge of cake. Let cool in pan until just slightly warm. The cake will fall. (Can be refrigerated for up to 2 days. Warm in oven slightly before serving.)
Press thawed raspberries with juices through sieve; discard seeds. Whip cream with sugar until soft peaks. Beat in raspberry juice.
Remove outer ring from cake. Place serving plate inverted on top of cake; invert cake onto plate and remove paper. Cut with a hot knife. Serve each slice with a dollop of Raspberry Cream.