This dessert is in a class by itself. If you want the ultimate chocolate dessert, this is it. Closer to a baked bittersweet chocolate truffle than a cake or torte, it is practically all chocolate, butter, and eggs. This dessert pairs whipped cream with a tangy raspberry sauce to offset the richness. And the best part is that it is so easy with very few ingredients. Just be sure not to overbake (purchase an oven thermometer if you don’t already have one)!
Line 8" x 2” [20 cm x 5 cm] round cake pan with parchment or waxed paper.
Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir until completely melted and smooth.
Whisk in egg yolks and flour. Set aside.
Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form.
Remove from oven and cool in pan. The cake will have risen somewhat, especially around edges, but will still seem undercooked.
Run a knife or small spatula around the edge to release it from the pan.
To Serve Simply: Remove from refrigerator at least 1 hour in advance.
Drain and reserve the juice.
Puree the raspberries in a food processor or blender.
Pass the puree through a strainer to remove the seeds.
Add some or all of the reserved juice to the puree, depending on how thin you would like it to be.
Taste and sweeten, if necessary. It should be somewhat tart & tangy.
Refrigerate until needed.
Sauce may be prepared and refrigerated up to 3 days in advance or frozen for 6 months or longer.
Never heat the sauce, even to thaw it.
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