Megan Roen's Chocolate Raspberry Flourless Cake

Yields one 9 inch cake

2 sticks butter
12 oz. bittersweet chocolate
6 eggs
1 cup sugar
1 cup fresh raspberries
2 Tbsp. framboise, if desired

Preheat oven to 350° F. Butter a 9 by 2 inch round cake pan, and line the inside with a round of parchment paper.

Cut the butter and chocolate into small pieces. In a heat-proof bowl, melt the chocolate and butter completely in the microwave.

Whisk together the eggs and the sugar in another bowl. Thoroughly whisk in the melted chocolate.

Gently fold in the fresh raspberries. Pour the batter into the cake pan. Place it in a larger baking pan, and pour in warm water to reach halfway up the sides of the cake pan.

Cover tightly with foil and bake for 1 hour 15 minutes, until the cake appears to have set, and when you touch the center, your finger comes away clean.

Remove the cake from the water bath and cool completely before removing it from the pan.

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