Double-Decker Chocolate Fondue Cake

Cake

¾ pound (3 sticks) plus 2 tablespoons unsalted butter

1 pound good quality semisweet chocolate

½ cup coffee liqueur, such as Kahlua

8 eggs

⅛ teaspoon salt

1¼ cups sugar

1 tablespoon good quality vanilla extract

Fondue filling

2 cups heavy whipping cream

¼ pound (1 stick) butter

½ cup Irish cream liqueur, such as Bailey's

¾ cup plus 2 tablespoons sugar

1 pound semisweet chocolate, roughly chopped

Powdered sugar and fresh raspberries for garnish

For the cake: Heat the oven to 325 degrees. Using 2 tablespoons butter, grease an 8-inch round cake pan. Sprinkle with 2 tablespoons of the sugar and tamp out any excess.

In the top of a double boiler over simmering water, melt the butter and chocolate with the coffee liqueur.

While the chocolate is melting, beat together the eggs, salt and sugar until the mixture forms a ribbon when dropped from the beaters. With the mixer on low speed, slowly pour the chocolate mixture into the egg mixture. Beat on medium speed for 20 seconds to fully incorporate.

Pour the chocolate mixture into the prepared pan and bake 20 minutes or until a pick comes out clean. Let cool for 10 minutes and remove cake to a wire rack.

For the fondue: In a medium saucepan, combine the cream, butter, Irish cream liqueur and sugar and bring to a simmer. Stir the chocolate into the simmering mixture, take off the heat and let sit 5 minutes.

To assemble: Take the cooled cake base and with your finger gently press down and around inside the edges on top of the cake to make a level "holding well" to hold the warm liquid chocolate fondue. Place the cake on a platter and carefully fill with the fondue mixture. Refrigerate for at least 4 hours.

Gently slice the chilled cake into eight portions (a knife dipped into hot water helps). Using a cake spatula, lift out each piece and dust with the powered sugar and sprinkle with fresh raspberries.

Serves eight.

Chef Dave Perlick, Montarra, Algonquin