Flourless Grand Marnier Cake with Raspberry Ginger Sauce
1 1/2 cups sugar, divided
7 tablespoons water
3 tablespoons Grand Marnier
8 oz. unsweetened chocolate, chopped fine
4 oz. semisweet chocolate, chopped fine
1/2 lb. butter, softened
5 eggs, room temperature
Powdered sugar for dusting top
1 pint fresh raspberries
3 pieces candied ginger, chopped
1/4 cup grenadine syrup
1/4 cup framboise
Preheat oven to 350 degrees. Line the bottom of a 9 inch cake pan with parchment paper, bottom of pan only buttered and parchment. Place prepared pan into a larger pan for a water bath while baking.
In a heavy bottomed pan, place 1 cup of sugar, water and Grand Marnier; bring to boil until sugar is dissolved. Remove from heat and stir in 4 oz. of the chopped unsweetened chocolate and 2 oz. of the semisweet chocolate until smooth. Whisk in the butter and remaining chopped chocolate until smooth. Beat the eggs using whisk attachment and remaining 1/2 cup of sugar until pale yellow, thick and ribbons form. Add the chocolate mixture and beat until combined. Pour into the prepared pan. Place the cake inside the larger pan and pour boiling water half way up the sides. Bake cake for 30 minutes or until when gently shaken the center does not giggle; the top will appear wet. Remove from water bath and allow to rest 10 minutes. Using a sharp thin knife, run in around the edge of the pan. Place a serving plate on top and turn out onto serving plate. Peel off parchment and allow to cool. Sprinkle powdered sugar over the top.
In a bowl of a food processor fitted with a metal blade add the berries and ginger. Process until smooth. Add the remaining ingredients and continue to process until smooth. Pour into a sieve placed over a bowl to strain out the seeds. Use a spatula tho push out the sauce. Serve at room temperature.
Serve cake cut into wedges over a puddle of sauce.