-
1
Cake:
-
2
Pre-heat oven to 350 degrees. Use waxed or parchment paper to line a 9-inch cake pan. Use approximately 1 teaspoon of butter to grease the paper.
-
3
Soften 3/4 cup of butter by warming it in the microwave. Do not melt the butter, just soften it.
-
4
Using a double boiler, melt chocolate and 3/4 cup of softened butter over low heat. Once the chocolate and butter have melted, remove it from heat and let it cool.
-
5
Begin heating a standard kitchen tea kettle of water to boiling.
-
6
Using an electric mixer with a wire whisk attachment, beat egg whites until soft peaks form, about 3 minutes on high speed.
-
7
Return to the melted chocolate and butter, which is now cool. Slowly stir in the egg yolks, vanilla, sugar, unsweetened cocoa powder and salt. Thoroughly combine. Add approximately 1/4 of the egg whites and stir for a few more moments. Then transfer the chocolate mixture into an electric mixer bowl with the remaining egg whites and combine on low speed for approximately two minutes.
-
8
Pour the batter into the cake pan, on top of the greased waxed or parchment paper. Then place the cake pan in the center of either a large, oven-safe skillet or on a jelly roll pan. Pour enough boiling water into the skillet or pan to reach halfway up the side of the cake pan.
-
9
Bake on the center rack of the oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean. Remove the cake pan from the oven and it's water bath. Allow it to cool on a wire rack for approximately 5 minutes. Lift up the waxed or parchment paper to remove the cake from its pan and allow it to continue cooling on the wire rack, on the paper, for approximately 10 minutes. Gently turn out the cake from the paper onto a plate or serving platter.
-
10
Raspberry Sauce:
-
11
Blend the frozen raspberries and sugar in a blender or food processor until smooth.
