Note: Raspberry Coulis recipe at end.
- 16 oz. semi-sweet chocolate, chopped
- 1 cup light brown sugar, firmly packed
- 1/2 cup sugar
- 2 sticks unsalted butter, cut into small pieces
- 2 tablespoons unsweetened cocoa powder
- 8 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 3/4 cup boiling water
Preheat oven to 350 degrees. Line the bottom of a 9 or 10-inch springform pan by with parchment. Lightly coat parchment with cooking spray or thin coat of melted butter.
Place chocolate pieces into the work bowl of a food processor. Pulse 6-8 times. Add the sugars and pulse 4-5 times, until ingredients are well combined. Transfer chocolate mixture to a large ceramic bowl. Add butter then pour in the hot water. Cover bowl with a large, doubled sheet of aluminum foil and allow to sit for two minutes. Remove foil, set aside, then stir through. Add the cocoa powder, eggs and vanilla then stir until smooth. Using the foil from the previous step, wrap bottom of the pan to help prevent leaking. Set wrapped springform into a larger pan with sides deep enough to create a water bath. Add sufficient warm water to the larger pan to cover the bottom of the springform pan. Pour the batter into the prepared springform. Bake at 350 degrees on the center oven rack for one hour. Cake is done when long toothpick inserted into center comes out clean. If needed, bake an additional 10 minutes, checking again for doneness after 5 minutes. Remove from oven and cool pan on a wire rack. Expect cake to deflate and take on a cracked appearance. Cool at room temperature for one hour, then refrigerate 2-3 hours or until ready to serve. Remove cake from pan and discard parchment. Serve small slices on white plates drizzled with raspberry coulis. Garnish individual servings with a few fresh berries.
Raspberry Coulis
- 2 cups frozen raspberries
- 1/3 cup sugar
- 1 tablespoon lemon juice
Combine all and heat till sugar dissolves. Serve warm or cooled.