melted unsalted butter
12 oz sweet dark chocolate
14 oz unsweetened chocolate
1 1/4 cup water
12 oz granulated sugar
1 pound 2 oz soft unsalted butter
6 oz sugar
light chocolate shavings - decoration
Brush melted butter over 2 - 10" round pans. Place rounds of baking paper in bottom and butter the papers.
Cut the dark chocolate and unsweetened chocolate into small pieces
bring the water and 12 oz of sugar to a boil. Remove from heat and add the chocolate. Stir until chocolate is melted and completely incorporated. Add butter in chunks and stir until melted. Set aside until it reaches room temp.
Whip the eggs in with the 6 oz of sugar on high for about 3 minutes. The egg mix should be light and fluffy. Gently fold in the egg mix into the chocolate mixture.
Divide the batter between the two pans and place in a water bath.
Bake 350 for about 40 minutes or until the tops feel firm.
Refrigerate the cakes for at least 2 hours or overnight.
To release/unmold from pans, place pans over the burner on the stove. Heat just enough that you can free the cake from the mold.
TO MAKE WHIP CREAM:
2 tbsp sugar
3 cups heavy cream
Whip until light and fluffy.
TO MAKE RASPBERRY SAUCE:
6 oz raspberries (or any mixed fruit)
1/2 lb sugar
juice of 1/2 lemon
1/2 cup water
1/2 oz corn starch
2 oz water
Boil together raspberries, sugar, juice, and water. Dissolve cornstarch in water and add. Boil for 1 minute. Remove from heat and strain.