Attention all MUSC employees...yes, this cake will be coming soon to a conference room near you!
Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
1 (12-ounce) package frozen raspberries, partially thawed
1/3 cup light corn syrup
Process raspberries and 1/3 cup corn syrup in a blender until smooth, stopping to scrape down sides. Pour raspberry mixture through a wire-mesh strainer into a 2-cup glass measuring cup, discarding seeds. Cover and chill until ready to serve.