✤15 oz dark chocolate bars, chopped
✤1½ cups (3 sticks) unsalted butter, cubed
✤1 cup (192g) sugar
✤1/4 cup raspberry liquor
✤5 large eggs, room temperature
✤3 large egg yolks, room temperature
✤1/2 tsp salt
❖Preheat oven to 350°F (177°C). Generously grease the bottom and sides of a 9-in spring form pan; wrap outside bottom and sides with foil and set in a large roasting pan.
❖In a large saucepan over med-low heat, combine the chocolate, butter & sugar. Stir constantly until melted and smooth. Remove from heat, let cool slightly, then stir in liqueur.
❖In a large bowl, add the 5 eggs & 3 yolks. Using an electric mixer, beat eggs on med for 2 min.
❖Very slowly, stir in the chocolate mix until well combined. Pour mix into prepared pan.
❖ Fill roasting pan with hot water about 1/4 way up the spring form pan. Carefully place in oven and bake about 25 min, or until edge is set and center is still slightly soft.
❖When done, remove spring form from roasting pan and place on wire rack to cool completely. Remove foil, cover and refrigerate several hours or overnight before serving.
❖Store in an airtight container in the fridge for a few days.
