Death By Chocolate Cake

Happy Valentine’s Day from us to you!

Oh boy, do we have a treat for you to make for your special someone (or just for yourself). This is a dense, moist, flour-less cake with a smooth, rich whipped ganache and sweet raspberry sauce. Don’t pass this one up. It’s so easy to make and the payoff is…well, we’ll just say your mouth will like it even if the scale doesn’t.

Death By Chocolate Cake

Ingredients

For the Cake

10 eggs
10 oz. (2 1/2 sticks) butter
1 lb (about 2 cups) good quality semi-sweet chocolate (We used Midnight Delight. You can also use chocolate chips.)
1 tsp. vanilla

For the Whipped Chocolate Ganache

1 cup heavy cream
12 ounces good quality chocolate (Again, we used Midnight Delight, but you can use milk chocolate if you want it a little sweeter.)

For the Raspberry Sauce

2 cups raspberries, fresh or frozen
1/4 cup sugar

Instructions

For the Cake

Melt butter and chocolate together. Let cool slightly. Add eggs one at a time, beating well after each addition. Add vanilla. Blend until smooth.

Pour into a greased spring form pan. Fill a baking pan with 2 inches of water and place on bottom rack in oven to create steam. Put cake on middle rack in oven and bake at 350 for 70-90 minutes or until center is set.

The cake will rise up and look like it’s going to be a souffle, but it will sink down to be heavy and dense as it cools.

For the Whipped Chocolate Ganache

Put chocolate in a medium-size bowl. Set aside. Heat cream until it just barely comes to a boil. Remove from heat and pour over chocolate. Stir until all the chocolate is melted and the ganache is smooth.

Let cool to room temperature. Once at room temperature, whip it like you would whipping cream. It won’t fluff up like whipped cream, but you’ll be able to see little air bubbles throughout. It takes between 5 and 7 minutes to get it whipped up.

Put whipped ganache in the fridge for a couple hours to set.

After the ganache is set, take it out of the fridge and let it come to room temperature again so it’s easier to spread. Spread over the top of the cooled cake.

For the Raspberry Sauce

In a sauce pan, heat raspberries and sugar to a boil, stirring constantly. If seed removal is desired, strain through a fine sieve or cheese cloth. Drizzle over cak