FLOURLESS CHOCOLATE CAKE with Raspberry Coulis
8 ounces fine-quality bittersweet chocolate (not unsweetened)
2 sticks (1 cup) unsalted butter
1-1/2 cups sugar
6 large eggs, beaten
1 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 350°F and butter a 9 or 10-inch round springform pan. Line bottom with a round of wax paper and butter paper. Dust with cocoa.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Remove from heat and let cool to lukewarm. Whisk sugar into chocolate mixture. Add eggs and whisk again. Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven until set and top begins to crack, about 45 minutes for a 10-inch pan and about 55 minutes for a 9-inch pan. (The center may still be moist.) Cool pan completely on rack. Remove pan side ring and invert onto a serving plate. Let cool completely before serving. Dust cake with additional cocoa powder and/or confectioner’s sugar and serve with a drizzle of raspberry sauce and garnish with fresh raspberries and a sprig of mint.
No time to make sauce? Dust with powdered sugar and serve with whipped cream or a drizzle of plain whipping cream on a plate.
12 ounces frozen, unsweetened raspberries
2/3 cup any red jelly
1/4 cup sugar
Thaw and press raspberries through a sieve/strainer or until nearly all of the seeds are removed. Place the puree in a small saucepan. Add the jelly.
Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.
(Cake keeps, after being cooled completely, in an airtight container, 1 week.) Test cake to see how well it freezes.