Flourless Chocolate Cake with Chocolate Ganache

CAKE

1. Set the oven at 350 degrees. Butter a 10-inch springform pan. Line the bottom with a round of parchment paper. Butter the parchment. Wrap three layers of heavy-duty foil around the outside of pan; bring the foil up to the rim. Bring a tea kettle of water to a boil.

2. In a small saucepan, combine the water and sugar. Bring to boil over medium heat, stirring until the sugar dissolves. Simmer 5 minutes; remove from the heat.

3. In a large saucepan over low heat, melt the butter or margarine and chocolate. Whisk sugar mixture into chocolate mixture. Set aside to cool slightly.

4. Whisk in the eggs until well blended. Pour the batter into the pan. Place the pan in a roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the cake pan. Bake the cake for 50 minutes or until center no longer jiggles when the baking pan is shaken gently. Lift the pan from the water; transfer to a rack to cool completely.

GANACHE

1. In a small saucepan, heat the raspberry jam, whisking, until it almost comes to a boil.

2. In another saucepan over medium heat, combine the cream or nondairy creamer and butter or margarine. Bring to a simmer and remove from the heat. Add chocolate and whisk until smooth. Add raspberry jam and whisk well.

3. While the cake is still in the pan, pour the ganache over the top. Without spreading it, gently shake the pan to distribute the ganache evenly. Refrigerate the cake in the pan for at least 2 hours and at long as overnight or until the ganache sets.

4. Run a knife around the sides of the pan to loosen the cake; unlatch the spring. Cut the cake into wedges and serve with cream.

Adapted from Dawn LaRochelle