One 9 inch cake pan.
18 ounces semi-sweet chocolate-Preferred 62% cacao but I used less
10 tablespoons unsalted butter
One tablespoon plus one teaspoon sugar
One tablespoon plus one teaspoon flour
Five large eggs(room temperature)
In a boiler safe mixing bowl, add 10 tbsp of butter and 18 ounces of chocolate.
In a double boiler simmer about 6 cups of water. When simmering turn heat down to low.
Place chocolate and butter over boiler and allow to melt, stirring occasionally.
Once it has all melted, turn off heat and set to side until needed.
In a mixing bowl or mixer bowl add one tablespoon of sugar and five eggs.
Mix eggs and sugar until it creates a thick white mixture
Add one tbsp flour. Still well.
Mix about 1/4 of egg mixture into chocolate mixture. Stir until mixture is incorporated. Add chocolate mixture into rest of egg mixture. Fold until you have a light batter.
Place mixture in baking pan and shake to evenly distribute. Place into a 425 degree oven for 14 minutes. The top should still
jiggle slightly. Allow to cool to room temperature then cover and place on freezer for about and hour.
1 ½ pounds of raspberries
3 teaspoons lemon juice
¼ cup sugarWater to thin out sauce
Rinse raspberries and place into a sauce pan. Add lemon juice, sugar, and one tbsp water. Cook on medium heat until sugar is dissolved and raspberries are broken down. Don't simmer!
Put sauce through a mesh strainer and strain well. You should have a nice thin sauce. Allow to cool to room temperature then put in fridge for about 45 minutes.
Once everything is cooked, take it out, slice, place and eat. Awesome? I do believe so yes.