Chocolate Raspberry Cake for a Valentine

Serves 6

200g good quality chocolate (70%)
125g butter
1 tablespoon liquor
50g sugar
4 eggs, separated
a good pinch of salt
30g maizena (or potato starch)
1 tablesp unsweetened cocoa powder
1/2 teasp baking powder
170g frozen raspberries
2 tablesp jam (like raspberry, cassis, blueberry....)


Take the raspberries out from the freezer while you prepare the rest. Heat the oven to 180 degrees.
Butter and flour a 22cm round cake mold, and lay a sheet of cooking paper on the bottom.
Put the chocolate, butter and liquor in a salad bowl and slowly melt on a water bath (no boiling!). Let it cool down.
In a big salad bowl, beat the egg yolk and the sugar until fluffy and whitish (at least 10min). Add the melted chocolate while slowly mixing. Incorporate the maizena, flour and baking powder, cocoa powder.
In a separate bowl, beat the egg whites with salt until stiff. Incorporate them to the batter in several times, keeping it light.
Pour 2/3 of the batter into the mold. Slightly dilute the jam with a bit of water and spread it on the batter. Overlay with the raspberries, and cover with the rest of the batter.
Bake for 40min, and wait for 5-10min before un-molding.
Serve with a drollop of whipped cream.