Chocolate Decadence

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper.
3. 3
   Butter paper and dust pan with flour, knocking out excess.
4. 4
   Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
5. 5
   Cool slightly.
6. 6
   Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld.
7. 7
   Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
8. 8
   Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles.
9. 9
   Put cake pan in a hot water bath and place in middle of oven.
10. 10
    Bake 45 minutes (top will be set, but a tester will not come out clean).
11. 11
    Remove cake from water bath and cool completely in pan on a rack.
12. 12
    Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
13. 13
    Puree raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl.
14. 14
    Chill until ready to serve.
15. 15
    Put cake pan directly on a burner at very low heat.
16. 16
    Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake.
17. 17
    Invert cake onto a rack.
18. 18
    Remove wax paper and invert cake onto a serving plate.
19. 19
    Bring cake to room temperature.
20. 20
    Serve with sauce and whipped cream.