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This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries Preheat the oven to 325 degrees and set a rack in the middle level.
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Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit.
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3
Butter the paper.
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4
Chop the chocolate finely and set it aside.
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Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
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Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes.
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Whisk smooth.
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Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix.
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Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water.
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Bake about 45 minutes, until set and slightly dry on the surface.
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Cool to room temperature in the pan and cover with plastic wrap.
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Refrigerate dessert in pan.
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To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat.
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14
Invert to a platter.
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15
To finish, whip the cream with the sugar until it holds a soft peak.
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16
Spread the whipped cream on the top of the dessert.
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Decorate the top with the raspberries.
