Chocolate Decadence With Raspberry Sauce

Ingredients

• 12 ounces semisweet chocolate, chopped
• 3/4 cup unsalted butter
• 4 large eggs
• 1/2 cup sugar
• 10 ounces frozen unsweetened raspberries, thawed
• 1/4 cup sugar

Directions

1. 1

   Preheat oven to 350°F Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.

2. 2

   Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly.

3. 3

   Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 10 minutes.

4. 4

   Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.

5. 5

   Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles.

6. 6

   Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).

7. 7

   Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.

8. 8

   Make sauce. Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.

9. 9

   Remove cake from pan. (Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.).

10. 10

    Bring cake to room temperature. Serve with sauce.