12 ounces good quality semi-sweet chocolate
1 cup sugar
1/2 cup water
4 large eggs
1 stick unsalted butter, softened and cut into 6 pieces
Break chocolate into small pieces. Place in work bowl of food processor and process to a fine grind. Combine sugar and water together in small saucepan. Bring to boil and boil hard 3 minutes. With processor on, pour hot sugar syrup down feed tube and process until chocolate is melted. Add butter in pieces and process until all incorporated. Add eggs, one at a time and process smooth.
Spray sides and bottom of a 9-inch cake tin with vegetable oil spray. Line bottom with round of wax paper and spray again. Pour batter evenly into prepared pan. Place pan in larger pan and surround halfway up with hot water. Bake in 350 degree oven 50 minutes. Cake will look like a brownie on top and puff up slightly. Let cool 10 minutes. Invert onto serving platter and rap to remove from pan. Peel off wax paper and cool completely. Serve with raspberry puree.
Raspberry Puree
2 tablespoons clear red jelly like raspberry, current or beach plum!
2 small containers fresh raspberries
Melt jelly in small saucepan over medium heat. Add raspberries and cook, stirring constantly and mashing berries for 5 to 7 minutes. Strain puree through fine sieve strainer. Line plate with puree and place a slice of flourless chocolate cake on top.
