Chocolate Raspberry Truffle Cake

OK folks, here is a really ridiculous and decadent cake that I sometimes make when I have chocolate junkies in town and begging me to make them something chocolate for desert. It is kind of like eating a soft and gooey fudge. I use a large spring form pan but you can make it in cake pans as long as you line the bottoms with parchment paper and grease your pans lightly with butter.  It is so rich and delicious you only need a little slice of it with some vanilla ice cream a little raspberry coulis and some homemade whipped cream. Its almost as good as.......well lets just say its really good. It is very easy to make and won't last long once you make it. This is a good one! Enjoy........

Recipe

1 c chambord liquor
½ tsp salt
1 ½ c sugar
36 oz of bittersweet or milk chocolate
2 c unsalted butter softened
12 eggs beaten
1 tsp vanilla


Preheat oven to 300 degrease. Butter 1 12 x 3 inch spring form pan and set aside. Wrap springform pan in heavy duty foil to prevent water from getting inside of pan.
In a small sauce pan add chambord, sugar and salt and heat until sugar is dissolved and syrup is hot, set syrup aside.
In the top half of a double boiler melt chocolate until smooth. Pour into bowl of your mixer and beat the softened butter into chocolate one piece at a time until all butter is incorporated and smooth. Beat in hot sugar syrup. Slowly beat in eggs one at a time mixing thoroughly.
Pour batter into prepared pan. Place spring form pan into a roasting pan and pour enough water into the roasting pan to come halfway up the sides of the spring form pan. Bake the cake until it is slightly firm and set, but the center still looks a little wet. Remove cake from roasting pan and chill cake in springform pan overnight. To loosen cake from pan, dip pan in hot water for about 15 seconds and remove from pan.