Flourless Chocolate Cake With Raspberry Puree

Preheat oven to 300 degrees F. Grease a 10-inch round cake pan and set aside.

For Cake: In a small saucepan over medium heat, combine water, salt and sugar. Stir until completely dissolved, then set aside.

Either in the top half of a double boiler or in a microwave oven, melt chocolate. Pour the chocolate into the bowl of an electric mixer. Beat butter into chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in eggs, one at a time.

Pour batter into the prepared pan. Have a pan larger than the cake pan ready. Put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet.

Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Serve with Raspberry Puree.

For Raspberry Puree: Combine raspberries, sugar, orange juice and liqueur in a saucepan.

Whisk cornstarch into cold water until smooth. Add to raspberries and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

Puree sauce in a blender or with a handheld immersion blender and strain through a fine sieve. Serve warm or cold.