Chocolate-Raspberry Truffle Cake

This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1 (12 ounce) package frozen raspberries (not sweetened)
• 1 -2  tablespoon sugar, depending on how sweet you like your dessert (I used about 1 1/2 T. sugar)
• 1⁄3 cup Chambord raspberry liquor (raspberry liquor)
• 1⁄3 cup sugar
• 1⁄2 cup unsalted butter, cut into pieces
• 12  ounces  good quality  semisweet chocolate, broken into pieces
• 6  large eggs
• 2  tablespoons flour
• 1⁄4 teaspoon  almond extract
•  sweetened whipped cream, for garnish
•  fresh raspberry, for garnish
•  chocolate syrup, for garnish

Directions

1. Puree raspberries in a food processor.
2. Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
3. Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
4. Remove from heat and cool completely.
5. Butter an eight inch cake pan and line bottom with parchment or waxed paper.
6. Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
7. Add butter and continue heating and stirring until butter melts.
8. Remove from heat and add chocolate, stir until smooth and cool.
9. (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
10. Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
11. Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
12. Pour into prepared cake pan.
13. Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
14. Bake at 325°F for 42 to 45 minutes.
15. Cake will have risen and not be completely "set".
16. Remove from water bath and cool cake completely on a wire rack.
17. Cake will "collapse" as it cools down.
18. Run a thin knife around pan to loosen cake.
19. Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
20. To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
21. Garnish with whipped cream and a few fresh raspberries and serve.
22. If desired, cake can be made a day ahead of time.
23. Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.