Ingredients:
- 225g (8 oz) dark chocolate (70% cacao or higher), finely chopped
- 115g (1/2 cup) unsalted butter, cut into cubes
- 4 large eggs, separated
- 115g (1/2 cup) granulated sugar
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
- 340g (12 oz) fresh or frozen raspberries (thawed)
- 30ml (2 tablespoons) granulated sugar
- 15ml (1 tablespoon) lemon juice
Instructions:
- Preheat oven to 325°F (160°C). Grease and flour (with gluten-free flour or cocoa powder) the springform pan. Line the bottom with a parchment paper circle.
- Combine chopped chocolate and butter in a double boiler (or heatproof bowl over simmering water). Stir occasionally until completely melted and smooth. Remove from heat.
- In a separate bowl, whisk egg yolks and half the sugar (57.5g or 1/4 cup) until pale and slightly thickened.
- Gradually whisk the melted chocolate mixture into the egg yolk mixture until well combined.
- In a clean, dry bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar (57.5g or 1/4 cup) and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared springform pan and spread evenly. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. A toothpick inserted near the edge should come out clean, but the center might still be a little gooey.
- Let the cake cool completely in the pan before removing the sides of the springform pan.
- Combine raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the raspberries have softened.
- Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds.
- Dust the cake with powdered sugar (optional). Serve slices of the cake drizzled with raspberry coulis.