Yield: 8 Servings
Preparation: 50 minutes plus baking and chilling times
Preheat oven to 350 degrees F
Chocolate cake:
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons instant coffee granules
1 3/4 Cup heavy cream, warmed
12 ounces unsalted butter, softened
6 large eggs, at room temperature
1-Tablespoon Vanilla Extract
Raspberry Coulis
Decoration:
1 1/2 cups heavy cream
1 tablespoon plus t teaspoons granulated sugar
1 1/2 teaspoons vanilla extract
Fresh raspberries for garnish (optional)
Make the cake:
- Position rack in center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9 by 2 ½ -inch round spring form pan. Line the bottom of the pan with parchment paper and butter the paper.
- In a food processor fitted with the metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds until finely ground.
- With the food processor running, pour the warm heavy cream through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add the butter and process for about 5 seconds, just until the mixture is smooth and creamy. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
- Bake for 55 to 60 minutes, until the edges of the care are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve.
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Decorate the Cake:
- Run a thin-bladed knife around the edge of the cake to loosen it from the sides of the spring form pan. Remove the side of the pan. Invert the cake onto a serving plate and peel off the paper. Refrigerate cake while preparing whipped cream.
- In a chilled large bowl, using a handheld mixer set at medium speed beat the cream with the 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 the top of the cake. Fill a pastry bag fitted with a star tip with the remaining whipped cream. Completely cover the cake with whipped cream rosettes.
- To serve, drizzle some of the raspberry coulis onto each dessert plate. Garnish with raspberries if desired.
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