Created for the Heart Casserole
1. Preheat oven to 190°C (375°F). Generously butter the bottom and sides of the Le Creuset heart Casserole. Combine chocolate and butter in a double boiler or a heat-proof bowl set over a pot of gently simmering water. Stir until melted and smooth. Remove from heat and whisk in sugar. Add eggs, one at a time, whisking well after each addition. Add cocoa powder, espresso powder and salt, whisking until just combined. Stir in vanilla.
2. Pour batter into casserole. Bake for 30 minutes or until a toothpick inserted near the center comes out with only a few moist crumbs attached. Transfer to a cooling rack and let cool for 5 to 10 minutes before serving (cake will sink slightly).
3. To prepare the sauce, combine raspberries, sugar and port wine in a small saucepan. Bring to a simmer and cook, stirring occasionally until the berries break down and the sauce has thickened, about 15 minutes. Use as is, or strain through a fine-mesh sieve for a smoother texture. Drizzle over cake and serve with a heaping scoop of vanilla ice cream, if desired.
4. Bon appétit!
This cake is best served slightly warm. Decadent in flavour and silky in texture, it’s perfect for sharing with a special someone. Topped with a drizzle of raspberry port sauce, this is dessert at its best.
4 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons unsalted butter, cubed
½ cup granulated sugar
3 large eggs
1/3 cup dark or Dutch process cocoa powder, sifted
½ teaspoon instant espresso powder
1 teaspoon vanilla extract
170 grams (6 oz.) fresh raspberries
¼ cup granulated sugar
2 tablespoons port wine
Serves 4 to 6