I think this just might be my all-time favorite dessert. It's easy, yet sophisticated and yummy! You can make it dairy-free and refined-sugar-free too!
Recipe Adapted from The Gourmet Test Kitchen
Makes one 8in round cake
4 oz Hu Kitchen Chocolate Gems, or a bittersweet (but not unsweetened) chocolate
1/2 cup butter [or ghee for dairy-free]
3/4 cup sugar [or coconut sugar for refined-sugar free]
3 large pasture-raised eggs
1/2 cup unsweetened cacao powder
1 tsp powdered sugar
1 pint raspberries
Preheat the oven to 375ºF.
Grease an 8-in round cake pan.
Melt chocolate gems and butter (or ghee) in a double boiler, or in the microwave, taking out to stir every 30 seconds.
Whisk in the sugar.
Add eggs and whisk well.
Sift in the unsweetened cocoa powder and fold in until just combined.
Pour batter into greased pan. Bake on the middle rack for 25 minutes, or until top has formed a slight crust.
While the torte is baking, wash the raspberries, and muddle using a fork.
Dust the torte with powdered sugar. Cut "slices" of torte with a heart-shaped cookie cutter. Serve with a raspberry drizzle, or place the raspberry "compote" on the side.