Ingredients:
1 cup plus 1 pint of fresh raspberries
3/4 plus 2 tablespoons of sugar
4 oz semisweet chocolate, finely chopped
1/2 cup of unsalted butter
3 large eggs
1/2 cup of dutch processed cocoa powder, sifted
1 teaspoon vanilla extract
Directions
Position a rack in the middle of the oven, and preheat to 325 degrees. Butter the bottom and sides of an 8-inch spring-form pan. Line the bottom with a circle of parchment paper cut to fit.
Using a food processor or blender, process the 1 cup of raspberries until pureed strain the puree through a fine-mesh sieve into a bowl. Stir in the 2 tablespoons of sugar and set aside
Place the chopped chocolate and butter in the top of a double boiler over barely simmering water. Heat, Stirring often, until the chocolate and butter are melted. Remove from over the water and set aside to cool (so when you mix chocolate with eggs doesnt curdle/cook the eggs)
In a bowl, whisk together the 3 eggs and the 3/4 cup sugar until blended. Whisk in the melted chocolate mixture until blended completely, whisk in the cocoa powder and vanilla.
Pour batter into the prepared spring-form pan drizzle the raspberry puree over the top with a small spoon, then gently swirl or however you want to marbleized.
Bake until set about 35 minutes, then let it cool completely on a wire rack cover and refrigerate for 2-3 hours or overnight then after that run a small thin knife around the inside of the pan around the cake to loosen it and slowly lift up the pand careful not to tear the cake apart. then let stand until it reacher room temp, then add rest of raspberries on top and serve
Use whipped cream if desired:
by simply using 1/4-1/2 (however much u want) heavy whipping cream and a tablespoon of sugar) and beat on high with a whisk or whisk attachment on a kitchen-aid
william Sonoma Essentials of baking
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