* 10 ounces semisweet chocolate, coarsely chopped
* 2 ounces bittersweet chocolate, coarsely chopped
* 1-1/2 cups granulated sugar
* 1-1/2 tsp. instant coffee granules
* 3/4 cup boiling water
* 3/4 lb. unsalted butter, softened
* 6 large eggs, at room temperature
* 1 Tbs. vanilla extract
* 3/4 lb. raspberries
* 1/2 cup granulated sugar
* 1 Tbs. Chambord or other raspberry liqueur (optional)
* 1-1/2 cups heavy cream
* 1 Tbs. plus 2 tsp. granulated sugar
* 1-1/2 tsp. vanilla extract
* fresh raspberries (optional)
Position a rack in the center of the oven and preheat to 350°F. Butter the bottom and sides of a deep 9 inch round springform pan. Line the bottom of the pan with a round of parchment or waxed paper and butter the paper. In a food processor fitted with the metal blade, process the chocolates, sugar and coffee 15-20 seconds until finely ground. With the motor of the food processor running, pour the boiling water through the feed tube. Process 10-15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add butter and process about 5 seconds, or until incorporated. Add eggs and vanilla and process about 5 seconds, just until the mixture is smooth and creamy. Scrape chocolate batter into prepared pan and smooth top with a rubber spatula. Bake 55-60 minutes, until edges of cake are puffy and center is just set. Cool cake in pan set on a wire rack 30 minutes. Cover and refrigerate at least 3 hours, or until ready to serve.
Combine frozen raspberries and sugar in a saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until sugar is completely dissolved and berries are soft. Do not let mixture boil. Strain raspberry mixture through a fine-meshed sieve into a bowl. Stir in raspberry liqueur. Cover and refrigerate.
Run a thin-bladed knife around edge of cake to loosen it from sides of springform pan. Remove side of springform pan. Invert cake onto a serving plate. Peel off paper. Refrigerate cake while you prepare whipped cream. In a chilled large bowl, using a hand-held electric mixer set at medium speed, beat cream with sugar and vanilla just until stiff peaks begin to form. Using an offset metal cake spatula, spread a thin even layer of whipped cream over top of chocolate cake. Fill a pastry bag fitted with a star tip (such as Ateco 6) with remaining whipped cream. Completely cover top of cake with whipped cream rosettes. To serve, drizzle some of raspberry coulis onto each dessert plate. With a sharp thin-bladed knife, slice cake, wiping blade clean between each slice. Place slices on dessert plates, and garnish with fresh raspberries if desired.
This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.
Per serving: calories 775, fat 55.2g, 62% calories from fat, cholesterol 292mg, protein 7.8g, carbohydrates 69.5g, fiber 4.3g, sugar 65.7g, sodium 72mg, diet points 19.7.
Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.7, Fat: 9.8, Sugar: 3.9, Very lean meat protein: 0.0
