|Mash up the beautiful Raspberries|
I served this with Lambrusco and really enjoyed every single rich delicious bite!
Chocolate Raspberry Cake
By Coltilde Dusoulier
1/2 pound (2 sticks) unsalted butter,plus a pat to grease the pan 8 oz good quality bittersweet chocolate
1 cup sugar
4 large eggs
1 1/2 raspberries (thawed if frozen), plus a dozen for garnish, about 1 pint total.
1/3 cup all-purpose flour
1 teaspoon fleur de sel or kosher salt
- Preheat the oven to 350 degrees and grease a 10-inch springform pan with the pat of butter.
- Melt the chocolate and the rest of the butter in a double broiler, or in a heatproof bowl set over a pan of simmering water, stirring from time to time to combine. Transfer the chocolate mixture into a medium mixing bowl, add the sugar, and stir with a wooden spoon. let cool for 5 min. Add the eggs one by one, stirring well between each addition.
- Mash the raspberries roughly with a fork. If the raspberries have large seeds, you can strain the raspberry mixture through a medium-mesh sieve into a bowl and use only the pulp and juices, but this optional. Add the raspberries to the batter. Sift in the flour, add the salt, and stir until combined.
- Pour the batter into the prepared pan and bake for 30 min. Turn the oven off and leave the cake in the closed oven for another 5 min. Transfer the pan to a cooling rack, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool completely, cover tightly with plastic wrap, and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 min before serving and garnish with fresh raspberries.