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1
For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray.
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2
Line the bottom of the pan with parchment paper and spray it again with baking spray.
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3
Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth.
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4
Set aside to cool for 5 minutes.
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5
Whisk in the cocoa powder, cassis, and vanilla and set aside.
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6
In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume.
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7
Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula.
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8
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center.
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9
Allow to cool in the pan for 30 minutes and then release the sides of the pan.
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10
Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
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11
For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water.
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12
Stir until smooth.
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13
Off the heat, whisk in the cassis and vanilla.
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14
Allow to cool for 10 minutes and spread over just the top of the cake.
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15
Fifteen minutes before serving, toss the berries gently with the sugar and cassis.
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16
Cut the cake in wedges and serve with the berries on the side.
