Servings: Makes 6–8 servings
  • 8 ounces good-quality semisweet baking chocolate
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup sugar
  • 4 eggs , separated
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 tablespoon dark brown sugar , firmly packed
  • 12 ounces fresh raspberries (reserve' '1/2 cup for garnish)
  • 2 tablespoons sugar
  • Rum or orange-flavored liqueur (optional)
Preheat the oven to 350 degrees.

In a medium saucepan, melt the chocolate and the butter. Stir over low heat until smooth. Stir in the sugar until dissolved. Remove from the heat. Let the mixture cool slightly. Add the egg yolks one by one, mixing well after each addition. Stir in the vanilla. Set aside.

In a medium-sized bowl, beat the egg whites with the salt until foamy. Add the brown sugar. Beat until soft peaks form. Fold the whites into the chocolate mixture.

Pour the batter into a buttered 9-inch cake pan. Set the pan inside a larger pan filled with boiling water about halfway up the sides of the cake pan. Place in the center of the oven and cook for approximately 30 minutes. Do not overcook. When a toothpick inserted in the center of the cake comes out clean the cake is done. While the cake is cooling, prepare the coulis.

Puree the fruit and sugar in a food processor. Strain through a fine sieve. Stir in the liqueur, if desired.

Cover six individual dessert plates with coulis. Place a slide of warm cake on each plate and top with reserved raspberries.