Ingredients

  • 300 grams plain chocolate, expensive
  • 140 grams butter, unsalted
  • 150 grams sugar, caster
  • 5 large eggs separated
  • 55 grams flour
  • Ganache
  • 185 grams plain chocolate, expensive chopped
  • 55 milliliters whipping cream
  • coffee, instant expresso 55 ml
  • 55 grams butter, unsalted softened
  • 1 tablespoon triple Sec
  • Garnish
  • ¾ quart raspberries whole

Directions

1. Oven to 350*F/175*C/GM 4. Butter, flour, sugar springform pan.
2. Melt chocolate and butter. Combine with sugar. Cool to room temperature. Transfer mixture to a large bowl.
3. Add yolks, 1 at a time, to chocolate mixture, whisking well after each addition. Beat whites until soft peaks. Sift flour over mixture, whisk in then loosen mixture with whites. Fold in remaining whites. Pour into prepared springform pan and bake 40-45 minutes or until tester comes out with moist crumbs adhering. Cool cake completely in pan on rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
4. Ganache: Scald cream then add chocolate and expresso. Add butter and triple Sec. Stir until smooth.
5. Assemble: Remove cake from pan and cut into 8 wedges. Invert wedges onto large rack, set over a baking sheet. Space at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them. Let stand 5 minutes. Scrap excess ganache from pan and pour over wedges again making sure they are coated completely. Let wedges stand at room temperature until ganache is set-1 to 6 hours.
6. Just before serving, cover top of each wedge with raspberries.
7. If you keep the cake whole, then reduce the ingredients in the ganache to the following: 140 g chocolate, chopped 40 ml whipping cream 40 ml coffee, instant expresso 40 ml butter, unsalted 2 t triple sec

Notes
Serving Ideas:Original serves 10.


Categories
CakesPuddings
Keywords
CakesPuddings
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