Ingredients:
1 lb (500 g) Ghirardelli sweet dark chocolate, chopped (scant 3 cups)
1/2 cup 2 Tbsp (5oz/150g) unsalted butter, room temperature
4 extra large eggs, room temperature
1 Tbsp sugar
1 Tbsp all-purpose flour
3 cups raspberry sauce (see recipe below)
1 cup heavy (double) cream, whipped
Raspberry Sauce:
2 1/2 cups fresh raspberries or thawed, frozen unsweetened raspberries
1/2 cup superfine sugar
1/4 cups framboise or other raspberry flavored liqueur (Chambord)
Instructions:
Position a rack in the middle of the oven and preheat the oven to 425 degrees F. Butter an 8-9 inch layer cake pan or springform pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with flour; tap out any excess.
Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir occasionally until melted, combine completely. Remove from heat and let cool slightly.
Place the eggs and sugar in a bowl. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5-10 minutes. Reduce the speed to low and beat in the flour. Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the batter. Pour and scrape into the prepared pan and smooth the top.
Bake for exactly 15 minutes. Let cool completely to room temperature. Do not refrigerate or the cake will stick to the pan. Invert onto a flat serving plate and peel off the paper. Cut into small wedges and serve atop the raspberry sauce. Top with whipped cream, mint leaf and curled chocolate.
Place the raspberries, sugar and liqueur, if desired, in a blender or a food processor fitted with the metal blade. Puree until smooth. If a seedless sauce is desired, pass the puree through a sieve.
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