Chocolate-raspberry Truffle Cake

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (12 ounce) package frozen raspberries (not sweetened)
• 1 -2 tablespoon sugar, depending on how sweet you like your dessert (i used about 1 1/2 t. sugar)
• 1/3 cup chambord raspberry liquor (raspberry liquor)
• 1/3 cup sugar
• 1/2 cup unsalted butter, cut into pieces
• 12 ounces good quality semisweet chocolate, broken into pieces
• 6 large eggs
• 2 tablespoons flour
• 1/4 teaspoon almond extract
• sweetened whipped cream, for garnish
• fresh raspberry, for garnish
• chocolate syrup, for garnish

Recipe

• 1 puree raspberries in a food processor.
• 2 press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
• 3 bring juice and the 1-2 t sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
• 4 remove from heat and cool completely.
• 5 butter an eight inch cake pan and line bottom with parchment or waxed paper.
• 6 heat the 1/3 cup sugar and the chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
• 7 add butter and continue heating and stirring until butter melts.
• 8 remove from heat and add chocolate, stir until smooth and cool.
• 9 (i heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-it seemed to make it a lot smoother and quicker).
• 10 whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
• 11 add chocolate mixture and beat at medium speed with an electric mixer until well blended.
• 12 pour into prepared cake pan.
• 13 place cake pan into a larger pan (i used the broiler pan from the oven) and add hot water to a depth of one inch.
• 14 bake at 325°f for 42 to 45 minutes.
• 15 cake will have risen and not be completely "set".
• 16 remove from water bath and cool cake completely on a wire rack.
• 17 cake will "collapse" as it cools down.
• 18 run a thin knife around pan to loosen cake.
• 19 invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
• 20 to serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
• 21 garnish with whipped cream and a few fresh raspberries and serve.
• 22 if desired, cake can be made a day ahead of time.
• 23 cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.