- 12 Tbsp (1 1/2 sticks) unsalted butter
- 10 oz bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 6 Tbsp framboise (raspberry) liqueur
- 1 tsp vanilla
- 1/4 tsp salt
- 6 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
- About 2 Tbsp framboise liqueur
- 1/2 tsp vanilla
- 1/4 cup toasted sliced almonds, optional
- 1 container raspberries
Preheat oven to 350°. Spray a heart-shaped pan or 9”-round springform pan with baking spray. Line bottom of pan with parchment paper and spray it again with baking spray.
To make the cake, in a bowl over a saucepan of simmering water, melt butter and chocolate, stirring occasionally until smooth. Let cool for 5 minutes. Add cocoa powder, framboise, and vanilla, whisk to combine, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and salt until pale yellow and increased in volume. Pour chocolate mixture into egg mixture and fold until uniform in color. Pour batter into prepared pan and bake until just barely set in center, 35-40 minutes. Allow to cool in pan for 30 minutes and then invert cake onto a flat serving plate, remove parchment paper, and let cool completely.
To make the glaze, in a bowl over a saucepan of simmering water, melt chocolate and cream and stir until smooth. Off heat, whisk in framboise and vanilla. Allow to cool for 10 minutes and spread over top of cake. Sprinkle top of cake with almonds, if using, and serve with raspberries.