|14 to 16 Servings
8 ounces dark sweet chocolate
1 cup butter, cut up and at room temperature
1 1/2 cups sugar
5 eggs, beaten until foamy
1 Tablespoon Chambord (optional)
7 ounces semi-sweet chocolate
1 cup heavy cream
Melt chocolate and stir until smooth. Remove from heat and cool 1-2 minutes. Add butter, about 2 tablespoons at a time; beat with wire whisk until smooth. Add sugar, beating 1 minute with whisk. Add eggs and beat until well mixed. Stir in the Chambord (or other favorite liquour).
Butter an 8 inch pan and line with parchment. (Or can use small individual molds -- but beware...this is VERY rich and a little goes along way!) Pour in batter and set in large baking pan. Pour hot water into baking pan (water should be about 1 inch deep). Bake at 350 degrees for 90 minutes. Cool about 1 hour (cake will fall -- don't worry). Refrigerate until set, at least 2 hours. Invert onto serving plate.
To make Ganache, melt the chocolate and set aside. Bring the cream to a simmer. Add cream to the chocolate. Mix well. Refrigerate until spreadable.
Assemble: Frost top and sides of cake. When serving, garnish with white and dark chocolate curls, fresh raspberries, and a dollop of whipped cream.