-
1
To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade.
-
2
Puree until smooth.
-
3
If you prefer a seedless sauce, pass the puree through a sieve.
-
4
To make the cake, position a rack in the middle of an oven and preheat to 425u00b0F.
-
5
Butter a 8 or 9-inch springform pan or layer cake pan.
-
6
Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely.
-
7
Butter the paper and dust with flour;tap out any excess.
-
8
Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler.
-
9
Set over a pan of gently simmering water but not touching the water.
-
10
Stir often until melted and combined completely.
-
11
Remove from the heat and let cool slightly.
-
12
Place the eggs and sugar in a bowl.
-
13
Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes.
-
14
Reduce the speed to low and beat in the flour.
-
15
Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the matter.
-
16
Pour and scrape the batter into the prepared pan and smooth the top.
-
17
Bake exactly 15 minutes.
-
18
Let cool completely to room temperature.
-
19
Do not refrigerate or the cake will stick to the pan.
-
20
Invert the cake onto a flat serving plate and peel off the paper.
-
21
Cut into wedges and top with sauce and whipped cream.
-
22
YUM!
