Flourless Chocolate Cake with Raspberry Sauce

For the cake

7 tablespoons unsalted butter or kosher-for-Passover margarine

8 ounces semisweet chocolate (I use an 8-ounce box of Baker's brand semisweet baking chocolate squares)

7 eggs separated

1/3 cup of granulated sugar, plus 3 tablespoons granulated sugar

Powdered sugar to sprinkle on cake

For the raspberry sauce

5 ounces frozen unsweetened raspberries (you probably won't find a 5-ounce bag in the freezer section, just use part of a larger bag)

1 tablespoon granulated sugar, or to taste

Powdered sugar covered fresh raspberries for garnish

Preheat oven to 325 degrees. Use a portion of the butter called for in this recipe to grease a 9-inch spring form pan. Make sure the bottom and the sides are well greased.

Melt the remaining butter and chocolate in the top of a double boiler. When both have melted completely, add 1/3 cup of sugar, stir well, and remove from heat when the mixture is completely smooth.

Separate the egg whites from the egg yolks. Beat the egg yolks with a fork and add to the chocolate mixture, stirring constantly until completely combined.

Using a stand or hand mixer, beat the egg whites until stiff. Don't overbeat them, just beat them to the point where peaks stand when you remove the beaters. Add the 3 tablespoons of sugar, beat an additional 20 seconds, or until combined.

Carefully fold the chocolate mixture into the beaten egg whites. Stir gently until combined. Pour combined mixture into the greased spring form pan. Bake at 325 degrees for 40 minutes. A toothpick inserted in the cake will not come out clean (the cake is meant to be a little fudgy).

When slightly cooled, run a knife between the cake and the side of the spring form pan to loosen and then remove the side of the spring form pan. Leave the cake on the bottom of the spring form pan and sprinkle with powder sugar. Top with fresh raspberries and serve with raspberry sauce.

Makes 16 slices

Crystal Maleski