Ingredients
- 12 ounces bittersweet chocolate
- ½ cup sugar
- ⅓ cup water
- 1 cup butter
- 4 eggs, lightly beaten
- ¼ cup chambord
- 1 cup whipping cream
- 2 tablespoons sugar
- ½ pint raspberries
Directions
1. Heat oven to 300 degrees. Butter 8 inch round pan, at least two inches deep, and line the bottom with wax paper. Butter the paper. |
2. Chop the chocolate finely and set aside. Put sugar and water into a saucepan, heat to boil over low heat, stirring occasionally so that all the sugar dissolves. Remove from heat, stir in butter and chocolate. Cover pan and allow to stand 5 minutes, Whisk until smooth. |
3. Whisk eggs and liqueur into chocolate mixture in a stream, being careful not to overmix. |
4. Pour batter into prepared pan. Place the pan in a larger baking pan containing 1 inch of warm water. Bake until set and slightly dry on the surface, 45 to 55 minutes. Remove from oven and allow to cool to room temp. Cover with plastic wrap. Refrigerate in the pan until cold. Let stand at room temperature for 1 hour before serving. |
5. To unmold, run a knife between dessert and pan and immerse the bottom of the pan in hot water. |