For those who want the recipe: based on Flourless Chocolate Espresso Cake With Raspberry Sauce ( from epicurious.com)
SAUCE: 3 10-ounce packages frozen raspberries in syrup, thawed. (Note: I use about 12 ounces frozen raspberries which is plenty. Sometimes I cannot find them with syrup so use plain raspberries with a bit of added raspberry liquor or brandy. You could add sugar to taste)
CAKE:
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 Tbsp instant espresso powder dissolved in 1 cup water. (Note: added 1 Tbsp more coffee for high altitude. If you don't use coffee, you could use hot water and some vanilla extract)
1 cup packed brown sugar
8 large eggs, beaten to blend (Note: added 1 more egg for high altitude)
FOR SAUCE:
Working in batches, purée raspberries and syrup or liquor in food processor. Strain purée into medium bowl. Can be made 2 days ahead, keep chilled (Note: straining out the seeds is a lot of work. Purchased sauce or raspberry gelato may be a quicker, easier choice)
FOR CAKE:
Preheat oven to 350F ( 375 for high altitude). Line the bottom of a 9-inch-diameter cake pan with 2" high sides with parchment. ( I greased parchment with butter). Place all chocolate in a large bowl. Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar. Add to chocolate and whisk until smooth. Cool slightly. Whisk in eggs.
Pour batter into prepared pan. Place cake pan in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of cake pan. Bake until center of cake is set and tester inserted into the center comes out with a few moist crumbs attached, about 1 hour ( check sooner. About 35 minutes for high altitude). Remove pan from water. Chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitt, hold pan over low heat for about 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan, peel off parchment.
Serve with sauce and fresh berries (Note: I also serve with whipped cream or ice cream to cut the richness of the cake)
(Notes: I finish the cake with a glaze of
3 ounces sweet chocolate, or semi- sweet
2Tbsp water
2Tbsp unsalted butter
1/4 cup confectioners sugar, pinch salt
1 Tbsp dark rum or water (added later)
Combine all but rum on top of double boiler, slowly until all melted. Add rum, stir and refrigerate unil glaze begins to thicken. Spread on top.
Chocolate shards:
Melt slowly one 12-ounce chocolate chips ( I use semi- sweet). Spread on thinish layer on heavy duty aluminum foil. Put into refrigerator or freezer to harden. When hard, crack chocolate into shards and stick them vertically into cake glaze. Use a fine sieve or tea caddy to sprinkle confectioners sugar on top as desired (or can leave out this step).
Please ask me about anything that is not clear. This could work on any flourless chocolate cake recipe that you like.
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