Yum. Just Yummmmmm.
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1220 per serving
- 1 cup whipping cream
- 2-1/2 cup semi-sweet or dark chocolate chips
- 8 tablespoons unsalted butter
- 2 tablespoons raspberry liqueur
- 7 organice free-range eggs
- 1 cup light brown sugar
- 1/4 teaspoons fine sea salt
- 1 teaspoons fresh raspberries
Preheat the oven to 350 degrees F. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the raspberry liqueur. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.
Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Top with raspberries.