FLOURLESS BETE NOIRE

It's French and translates to 'Black Beast '... This is my idea of chocolate heaven , it is a very rich and an intensely chocolately flourless cake . Preheat your oven to 160 deg C . Grease and lightly sprinkle fine polenta over the base and sides of a 20cm round pan . Combine 110 gm( 1/2 cup ) of castor sugar with 1/4 cup of water in a medium saucepan and stir over a medium heat until the sugar dissolves . Remove from the heat and add 250gm of chopped 70% cocoa chocolate and stir until smooth , then add 100gm of room temp butter/ marg and stir until melted . Remove from heat and set aside . Using your electric mixer beat together 3 eggs , 2 tbs of castor sugar and 1 tsp of vanilla extract until the mixture has tripled in size . Now fold 1/3 rd of the chocolate mixture into the egg mixture until combined , then gently fold in the remaining chocolate mixture until just combined . Pour the batter into the prepared pan . Place the cake pan in a large baking dish , fill with enough boiling water to come halfway up the side of the pan and bake in the preheated oven for 45 minutes or until the cake has risen in the centre ( slightly domed ) , the cake will be slightly soft to touch . Remove the pan from the water bath and cool to room temperature . Then place the pan in your refrigerator overnight or at least 5 hours until firm / set . Remove the cake from the pan dust with Dutch cocoa and slice with a hot dry knife and serve with raspberries and thickened cream .