1/2 cup granulated
1/2 cup water
8 tablespoons (1 stick) unsalted butter
12 ounces semisweet or bittersweet chocolate, cut into 1/2-inch pieces
1/3 cup sweet liqueur, such as Cointreau or Chambord (or strong coffee)
1 cup heavy whipping cream
2 tablespoons sugar
One 1/2-pint basket fresh raspberries, optional
One 8-inch round pan, buttered and the bottom lined with buttered parchment or buttered
wax paper, cut to fit
This unusual cake may be made in advance. Just make sure to bring it to room
temperature before serving it with whipped cream and a few raspberries.
- Set a rack at the middle level of the oven and preheat to 325 degrees.
- Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring
occasionally to make sure all the sugar crystals dissolve.
- Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5
minutes. Whisk smooth.
- Whisk liqueur, then the eggs, one at a time, into the chocolate mixture. Be careful not
- Pour the batter into the pan and place in a small roasting pan. Pour 1 inch of warm
water into the roasting pan. Bake about 45 minutes, until dessert is set and slightly dry
on the surface. Remove cake pan from roasting pan. Cool to room temperature, then cover
with plastic wrap. Refrigerate dessert in pan several hours or until chilled. To unmold,
run a knife between the dessert and the pan and pass the bottom of the pan over heat for
no more than 10 seconds. Invert onto a platter.
- To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped
cream over the top of the dessert. Decorate the top with the raspberries.
Copyright: Chocolate by Nick Malgieri - buy the