Decadent Chocolate Cake On A Bed Of Raspberry Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 8 ounces dark chocolate
• 2 ounces bittersweet chocolate (chopped)
• 3/4 cup unsalted butter
• 4 large eggs, separated
• 4 ounces sugar
• 1/3 cup flour
• 8 ounces dark chocolate, chopped
• 3/4 cup heavy cream
• 2 tablespoons chambord raspberry liquor
• 2 tablespoons chambord raspberry liquor
• 2 pints raspberries or 2 pints berries, preserves melted in microwave oven

Recipe

• 1 preheat the oven to 350 degrees.
• 2 butter and flour a 10-inch round cake pan.
• 3 for the cake: melt the chocolate and butter in a double boiler.
• 4 set aside to cool.
• 5 beat the egg yolks (equaling 1/3 cup)until light and fluffy.
• 6 slowly add the sugar and continue beating until mixture is pale yellow.
• 7 fold in the melted chocolate.
• 8 sift the flour over the chocolate mixture until it just disappears.
• 9 in a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
• 10 gently fold egg whites into the chocolate mixture in 2 parts.
• 11 pour the batter into the prepared pan and tap on the counter to remove air bubbles.
• 12 bake for 20 to 25 minutes.
• 13 for the ganache: place the chopped chocolate in a mixing bowl.
• 14 place the cream in a saucepan and bring to a boil.
• 15 add the hot cream to the chocolate and stir until all lumps are gone; then stir in chambord.
• 16 let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula raspberry sauce: in blender puree rasperries and chambord.
• 17 you can strain, but i like the seeds. you can use preserves: just melt in micro and add chambord is what i did in these pictures because the berries were $5.00 a pint!
• 18 pour sauce on each plate and top with cake.
• 19 you can garnish with my chocolate grand marnier covered strawberries! or any berries you desire.