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1
Preheat the oven to 350 degrees.
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2
Butter and flour a 10-inch round cake pan.
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3
For the cake: Melt the chocolate and butter in a double boiler.
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4
Set aside to cool.
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5
Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
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6
Slowly add the sugar and continue beating until mixture is pale yellow.
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7
Fold in the melted chocolate.
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8
Sift the flour over the chocolate mixture until it just disappears.
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9
In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
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10
Gently fold egg whites into the chocolate mixture in 2 parts.
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11
Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
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12
Bake for 20 to 25 minutes.
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13
For the ganache: Place the chopped chocolate in a mixing bowl.
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14
Place the cream in a saucepan and bring to a boil.
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15
Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
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16
Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
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17
You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
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18
Pour Sauce on each plate and top with cake.
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19
You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.
