Serves: 6 people
Cooking Time: 50 minutes
To the Cake:
- 5 large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup unsalted butter
- 2 cups dark chocolate 50%, finely chopped
- 1/2 cup finely ground walnuts (or another nut flour)
- 1/8 teaspoon fine grain sea salt
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- Cocoa powder for garnish
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (to taste)
- 1 tablespoon Chambord or blackberry brandy *optional
- Preheat the oven to 320°F. Grease a 9x5-inch loaf pan with vegetable oil and line with parchment paper so that it overhangs the two long sides of the pan.
- Beat the eggs and sugar together until thick and lightened in color, about 5-7 minutes.
- In a large microwave-safe bowl, combine the butter and chopped chocolate. Heat in the microwave at 100% power in 45 second intervals. Stir well with each heating, until the mixture is melted and can be stirred smooth.
- Gradually add the melted chocolate mixture a little at a time. Mix in the ground walnuts and salt. Scrape down the bowl to make sure all the ingredients are incorporated and pour into the pan.
- Place a large roasting pan on the center rack in the oven. Place the loaf pan in the pan and fill with hot water to about 1/3 up the loaf pan. Bake for 30 minutes at 320°F. Increase temperature to 350°F and bake for about 20 minutes more, until the cake is set. The cake should have a slight dip in the center, this is normal. Allow the cake to cool completely in the pan.
- For the toppings: Combine the chocolate chips and cream in a large microwave-safe glass measure. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute. Whisk together until a glossy ganache forms; pour over the cooled cake in the pan. Immediately garnish with pearls or sprinkles. Let stand until set, or refrigerate to speed setting.
- For the coulis: combine the raspberries and 1 cup of sugar in a medium saucepan. Cook until the raspberries give off their juices, about 7 minutes. Add more sugar to taste. Cook until the sugar is completely dissolved. Remove from the heat and let cool.
- Place the mixture in a food processor or blender and pulse until pureed.
- Place a sieve over a large bowl and pour the raspberry puree through; press using the back of a spoon or rubbery spatula to force the liquid through the sieve and discard the solids.
- Stir in the tablespoon of liquor if using. Transfer the coulis to a jar or cover the bowl and store in the refrigerator until ready to serve.
- Run a knife between the cake pan and the cake and remove from the pan using the overhanging parchment paper; peel away the paper and discard. Allow the cake to come to room temperature before serving.
- To serve, pour the raspberry coulis on dessert dishes and plate chocolate loaf slices on top. This cake is also excellent served with unsweet whipped cream or vanilla ice cream.