I made this for Mrs. Jessica Silber Smith's baby shower today and promised to post the recipe. It is a delicious chocolate cake recipe (and gluten free!) that I reach for over and over again. There are only 4 ingredients. They are real ingredients and there's no funny substitutes to make it gluten free.
I regularly make this cake without the creme fraiche and raspberries (like today), but if you want an extra special presentation, the topping is super delicious too. The cake stores well for a couple of days at room temperature, but the topping should be added just before serving.
modified only very slightly from
The Art & Soul of Baking
by Cindy Mushet
serves 8 to 10 (at least)
Cake
10 ounces semisweet or bittersweet chocolate, finely chopped (I use chocolate chips)
1 1/4 sticks unsalted butter, cut into small pieces
5 eggs
1/2 cup sugar
Topping
8 ounces creme fraiche (I use sour cream)
1/4 cup heavy whipping cream
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon framboise or Chambord (optional, and I don't think I have ever included this)
1 pint raspberries
