- serves 8
12 oz semi-sweet chocolate
¾ cup unsweetened, strained raspberry purée
½ cup sugar
1 cup unsalted butter, cubed
1 Tbsp raspberry liqueur or kirsch
1 cup heavy cream, whipped
Fresh raspberries, to decorate
1. Heat the oven to 350°F/175°C and bring a full kettle to the boil for a bain-marie.
2. Make the framboise: Put the chocolate, raspberry coulis, and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a lined 4 cup/1 litre charlotte mould or metal bowl.
3. Let the mould in a casserole that will accommodate it, pour water in to come up the sides of the bowl, and bake until the mixture has risen and set, about 45 minutes. Remove from the bain-marie and let cool. It will shrink. Cover and chill overnight.
4. Spread chilled framboise with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until cake is completely covered.