Directions

1For sauce, pureé raspberries with their liquid in a food processor. Strain puree; discard seeds. Cover and chill the sauce until serving time.

2Heat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with 2-inch sides with parchment paper.

3Combine semisweet and unsweetened chocolate in a large bowl. In a medium saucepan, combine butter and brown sugar. Bring mixture to a boil, stirring frequently. Pour mixture over chocolate; whisk until chocolate melts. Whisk in eggs.

4Pour batter into prepared pan. Place pan in a roasting pan and pour water into roasting pan to come half way up sides of cake pan. Bake 1 hour or until center is set and wooden pick inserted in center comes out clean. Cool, cover and chill at least 8 hours or overnight.

5Just before serving, use a sharp knife to cut around edges of cake. Place a serving plate over top of cake; invert cake and remove pan and parchment paper. Serve cake with sauce and garnish with fresh raspberries.