Chocolate Cake:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar, divided
6 large eggs, separated, at room temperature
Raspberry Glaze:
2/3 cup seedless raspberry jam
1 tablespoon water
Chocolate Ganache Frosting:
2/3 cup heavy cream
5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
Finishing:
1 cup heavy cream
1 1/2 tablespoons confectioners' sugar
1 tablespoon raspberry flavored liqueur
Garnish (optional):
1 pint fresh raspberries
Make the cake:
Preheat oven to 350°F. Butter side and bottom of 9-inch springform pan. Line bottom with a round of parchment paper.
Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Sift together flour and salt and set aside.
Beat butter and 1/2 cup sugar in mixing bowl until light and fluffy, using electric mixer at medium speed for about 3 minutes. Add egg yolks, one at a time, beating well after each addition. Fold in melted chocolate.
Whip egg whites in another bowl until whites are opaque and begin to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar, about 1 tablespoon at a time, until firm peaks form.
Using a rubber spatula, stir about 1 cup of the beaten egg whites into chocolate mixture to lighten it. Then fold chocolate mixture into egg whites. Fold in flour in 3 additions. Spread mixture in prepared pan.
Bake for about 40 minutes or until the cake begins to come away from the sides of the pan. Cool cake in pan on wire rack.
Invert cooled cake on a wire rack. Carefully remove the round of parchment from the bottom of the cake. Place cake, bottom-side-up, on a cardboard round, slightly smaller than the cake and place on a wire rack set over a baking pan. Dust off any excess crumbs from the cooled cake.
Make the raspberry glaze:
Combine raspberry jam and water in a small saucepan and heat to a low boil over medium heat, stirring constantly. Cook for 1 minute. Remove the pan from the heat and let the glaze cool until tepid, about 25 to 30 minutes.
Using a pastry brush, apply the tepid glaze to the top and side of the cake. Allow the glaze to come to room temperature before frosting the cake.
Make the chocolate ganache frosting:
Heat cream in small saucepan until it comes to just under the boil. Remove the pan from the heat and add chopped chocolate. Let stand for about 3 minutes to melt the chocolate. Gently whisk the ganache until it is well blended and smooth. Allow to cool slightly.
Pour ganache over the top of cake and use an offset metal cake spatula to spread the ganache evenly over the top and side of the cake, allowing any excess to drip off. If desired, pipe small dots of ganache around edge of cake.
Assembly:
Combine heavy cream, confectioners' sugar and raspberry liqueur in a large chilled bowl. Using a hand-held mixer set at medium speed, whip the cream until soft peaks form. Refrigerate until needed.
An hour or less before serving, spoon or decoratively pipe whipped cream on top of the cake. Refrigerate until serving time.
To serve, cut cake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Garnish each serving with a few raspberries.
