110g firmly packed brown sugar
400g good quality dark chocolate, melted & cooled slightly
250ml thick cream
80ml Cointreau (or liqueur of choice, e.g. rum, Frangelico)
Preheat oven to 180°C.
Grease deep 22cm-round cake pan & line base & side with baking paper.
Beat eggs & sugar in large bowl with electric mixer for about 5 min or until thick & creamy.
With motor running, gradually beat in barely warm chocolate until combined.
Using metal spoon, gently fold in combined cram & liqueur.
Pour mixture into prepared pan.
Place pan in baking dish & pour boiling water into baking dish to come halfway up side of pan.
Bake cake for 30 min.
Cover dish loosely with foil & bake for further 30 min.
Discard foil & cool in pan.
Turn cake onto serving plate, cover & refrigerate overnight.
Serve dusted with sifted cocoa powder, with double cream, fresh raspberries & raspberry coulis (see recipe below), if desired.
Will keep in fridge for up to 4 days in airtight container.
450-500g frozen raspberries, thawed
1/4 cup water
1/4 tsp salt
7-8 tbsp caster sugar
1 tbsp lemon, if desired
Place raspberries, water, salt & sugar in saucepan over medium-low heat & simmer until sugar has dissolved.
Transfer to blender or use stick mixer & puree until smooth.
Using mesh strainer, strain mixture into bowl, then push through rest of residue.
Refrigerate for min. 1-2 hours before serving.