6.5 oz bittersweet chocolate
6 oz butter
1 cup sugar
4 eggs and two egg yolks
2 tbs brandy
2 tsp vanilla
zest of one large orange
1/4 tsp cracked black pepper
1/2 cup cocoa powder
Line a 10-inch springform pan with a round of parchment paper. Grease the paper and the sides of the pan liberally with butter.
Melt the chocolate and butter in a double boiler (or a metal bowl over a pot of simmering water). Whisk in the sugar. Beat the eggs a little and whisk the brandy-vanilla-orange zest mixture into it. Whisk the egg mixture into the chocolate mixture. Add the pepper to the cocoa powder and stir well. Sift the cocoa powder over the surface of the batter and then whisk it in thoroughly. Batter should be smooth. Pour into prepared pan. Bake at 375 F for 35 minutes.
Ganache:
4 oz milk chocolate 4 oz heavy whipping cream
heat the the cream until almost boiling but not yet boiling. Pour over chocolate (I used baker's chocolate disks but if you have a big chunk of chocolate chop it up). Stir until smooth and shiny.
Pour the ganache over the cake and let it cool. I let it set for about 5 minutes, then added the raspberries, then let it set until the ganache was firm.
