Not really phase II....was there a food porn thread??!
This is the FABULOUS recipe that Matt made!! It is a good option if you want a phenomenal dessert, but want as little sugar as possible. I'm not sure if you could replace it with Splenda or not. It is OBVIOUSLY not low fat!
taken from epicurious.com
BATTER:
12 ounces semi-sweet chocolate, chopped
1 1/2 sticks unsalted butter
4 large eggs
1/2 cup sugar
SAUCE:
10 oz pkg froz unsweetened raspberries, thawed
1/4 c. sugar
Prepare oven to 350 degrees. Butter a 9 x 2 inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
Make Batter:
Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
Cool slightly.
Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but tester will not come out clean. Matt did mention it looks undone).
Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
Make sauce:
(NOTE - I liked it better without sauce- would be fabulous with a touch of ice cream or whipped cream. Matt tried it with strawberries, and liked it even better.)
Puree raspberries with sugar in a food processor or blender, then force thru a fine sieve into a bowl. Chill until ready to serve.
Remove cake from pan:
Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
Bring cake to room temperature. Serve with sauce and whipped cream.
Cooks notes: Dont despair if the cake stubbornly refuses to come out of the pan. You may need to help it along by prying it gently with the tip of the paring knife.
This cake is better if made a day ahead. Both cake and sauce keep 2 days, covered and chilled.
