"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Heat over hot water or in microwave the bittersweet chocolate. Add the yolks in a little at a time whisking with hand whisk. Whip egg whites until firm but not stiff peaks. Fold into the chocolate batter until no whites show. Pour into prepared pan. Sprayed and bottom with parchment paper. But the pan in a water bath. Bake 325º until firm, but not totally dry when tester is inserted. Should be like firm custard. Cool until just warm. Unmold and peel off paper. Dust with cocoa powder.
Serve with Whipped cream on the side of the cake and raspberries that have been marinated in Grand Mainer or Chambord.
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