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1
Preheat your oven to 325 degrees.
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2
Butter an 8-inch round pie pan and line with parchment paper.
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3
Sift together the flour, cocoa, baking powder, and salt.
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4
In a double boiler over hot water, carefully melt the butter and chocolate, stirring to mix.
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5
In a large bowl, whisk the eggs, sugar, vanilla, and sour cream together.
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6
Add the melted chocolate and mix completely.
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7
Fold in the flour mixture and stir only until the batter is uniformly brown.
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8
Pour the batter into the prepared pan.
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9
Bake for 30 to 40 minutes, just until the batter is set and no longer jiggles when touched.
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10
Do not overbake; it should be moist and slightly gooey.
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11
Puree the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving).
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12
Mix the cornstarch with a little cold water until smooth.
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13
Place the berry puree, the cornstarch, and the sugar in a saucepan and heat to simmer.
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14
Cook one minute, then cool.
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15
Chill before using.
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16
After removing the pie from oven, allow it to cool completely in the pan.
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17
Carefully turn it out of the pan, remove the parchment paper, and dust lightly with confectioners' sugar.
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18
Serve warm or room temperature with raspberry coulis.
