This cake was prepared by David Harris, Executive Pastry Chef for Exceptional Endings for the 5th Anniversary of Stirrin' It Up.
- 2 sticks (½ lb) unsalted butter
- 6 ounces semisweet chocolate, cut into pieces
- 2 ounces unsweetened chocolate
- 5 large eggs, separated, plus 3 large egg yolks
- 1 cup plus 2 ½ tsps granulated sugar
- 1 ½ pints raspberries
- 2 tbsps fruit liqueur (optional)
- about 1 tbsp confectioners’ sugar
- mint sprigs, for garnish
Preheat the oven to 325º F. Butter an 8-inch spring-form pan and set it on a baking sheet. In a bowl set over a saucepan with 1 inch of simmering water, combine the butter with the semisweet and unsweetened chocolate. Stir until the chocolate is melted, about 6 minutes. Let cool. In a medium bowl, beat the egg whites until stiff peaks form. In another bowl, beat 1 cup of the granulated sugar with the egg yolks until thickened and pale, about 3 minutes. Stir the chocolate mixture into the egg yolks, then stir in half of the egg whites. Using a spatula, fold in the remaining egg whites. Pour the batter into the prepared pan and bake for 60 minutes, or until the cake is well-risen and cracked in a few places. Transfer to a rack and let stand for 10 minutes. Run a knife between the side of the pan and the cake, then remove the side and let the cake cool completely. In a food processor, puree 1 pint of the raspberries with the remaining 2 ½ teaspoons of granulated sugar and the liqueur. Strain to remove the seeds. Sift the confectioner's sugar over the top of the cake. Run a knife under the cake and transfer it to a cake plate. Cut the cake into wedges and serve on individual plates. Garnish with mint, the remaining ½ pint of raspberries and the raspberry sauce. Pass the additional raspberry sauce on the side.
NOTE: The cake and sauce can be refrigerated for up to 1 day. Serve cold or at room temperature.