Ingredients
- 1 lb. high-quality chocolate, cut into small pieces
- 2 sticks of unsalted butter at room temperature
- 7 eggs, room temperature
- 1 cup sugar
- 1 Tbs. vanilla
- 1/4 cup raspberry liquor
- Fresh berries and whip cream to garnish
Directions
Preheat oven to 350 degrees.
In a saucepan, melt butter, chocolate and vanilla over medium heat, stirring frequently until completely combined. Stir in raspberry liquor and remove from heat. Let cool to luke-warm. In a separate bowl, cream sugar and eggs until peaks form (about 7 minutes). Fold sugar and egg mixture into chocolate mixture until completely combined.
Bake in either individual springform pans, or a 9" springform pan,. Butter the sides and bottom of the pans, and line the bottom with parchment paper. Fill pan 3/4 of the way with cake batter. Bake at 350 degrees for 55 minutes. If you bake for a bit less time, your cake will have a molten center, if you bake for a bit longer, your cake will have the consistency of a brownie.
Let cool to room temperature and remove from pan(s). Garnish with fresh berries and whip cream.
This cake also freezes nicely in the springform pan. Serve cold, or reheat by warming in the oven.
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Submitted 5/30/07.
Source: Internet
Submitted By: merstar unicorn
Wendy's Flourless Chocolate Raspberry Cake