Flourless chocolate raspberry Cake Recipe

How to make it

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• Preheat oven to 350F degrees.
• Butter 9-inch springform pan.
• Line bottom with parchment paper.
• Wrap outside of pan tightly with 3 layers of heavy-duty foil.
• Combine chocolate and butter in medium metal bowl.
• Set bowl over saucepan of simmering water.
• Whisk until mixture is melted and smooth.
• Remove bowl from over water.
• Whisk eggs, brown sugar and 1/4 cup Chambord in large bowl to blend.
• Add chocolate mixture and whisk until smooth.
• Stir in kosher salt.
• Transfer batter to prepared pan.
• Place springform pan in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of springform pan.
• Place in oven and tent springform pan loosely with foil.
• Bake until cake is just set in center and top is almost dry to touch (about 1 1/2 hours).
• Do not overbake
• Remove cake from roasting pan.
• Remove foil from top and outside of pan.
• Cool cake in pan on rack.
• Chill cake until cold, about 3 hours.
• Using mixer, beat whipping cream and remaining 1/4 cup
• Chambord in medium bowl until soft peaks form.
• Run knife around pan sides to loosen cake.
• Release pan sides.
• Cut cake into wedges.
• Transfer to plates and top with whipped cream, and sprinkle with chopped toasted hazelnuts.and fresh raspberries