Recipes

gluten-free

For the Cake
8 eggs, cold
1 pound bittersweet or semisweet chocolate, coarsely chopped
16 tablespoons (2 sticks) unsalted butter, cut into 1/2 -inch chunks
1/4 cup strong coffee or liqueur (optional)

For the Sauce and Topping
1 package (10 to 12 ounces) frozen raspberries, thawed, or 8 to 10 ounces fresh raspberries
Granulated sugar to taste
Powdered sugar, for decoration (optional)
1 cup heavy cream
1 teaspoon vanilla extract

Equipment
8-inch springform pan
Instant-read thermometer

To Make the Cake

Position a rack in the lower third of the oven. Preheat the oven to 325°F.

To make the cake, line the bottom of the springform pan with parchment paper and grease the sides. Set the pan on a wide sheet of heavy-duty foil and wrap the foil up the sides without tearing it. Set the pan in a larger baking pan or a roasting pan. Bring a kettle of water to a boil.

Preferably using a hand-held mixer, beat the eggs at high speed unit the volume of the eggs doubles to about 1 quart, 5 minutes. If you have to use a heavy-duty mixer, use the whisk attachment and speed 6 and beat to the same volume, which will take about the same amount of time. Melt the chocolate and butter, with coffee or liqueur, if using, in a large heatproof bowl either set in a pan of barely simmering water or in the microwave on Medium (50 percent) power, stirring frequently for 4 to 6 minutes or until the mixture is smooth and warm (about 115°F.)

Fold one third of the egg foam into the chocolate mixture with a large rubber spatula until just a few streaks of egg are still visible. Fold in half of the remaining foam in the same way. Fold the remaining foam into the batter until completely incorporated.

Scrape the batter into the prepared springform and smooth the surface. Set the roasting pan on the oven rack and pour enough boiling water into the pan to come about halfway up the side of the springform. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center of the cake registers 140°F, 20 to 25 minutes. Remove the springform from the water bath and set on a wire rack. Cool to room temperature. Cover and refrigerate overnight to mellow. Cake can be kept covered and refrigerated up to 4 days.

To Make the Sauce

If using frozen raspberries, drain them and reserve the juice. Place fresh or drained frozen berries in the bowl of a food processor. Pulse briefly but not until perfectly smooth. Press the puree though a strainer to remove the seeds. Add some of the reserved juice, if desired. If the puree seems too tart, sweeten it to taste. Cover and refrigerate until serving.

About 30 minutes before serving, remove the springform pan sides, invert the cake onto a sheet of wax paper, peel off the parchment liner, and turn the cake right side up on a serving platter.

To serve, sieve the cake lightly with powdered sugar, if desired. Whip the cream with the vanilla and 2 teaspoons of sugar or more to taste until nearly stiff. Serve slim slices on a pool of raspberry sauce with a dollop of whipped cream on top.

Serves 12