3/4 cup (2 ounces)
1/3 cup unsifted all-purpose flour
6 tablespoons unsalted
6 ounces semisweet chocolate
2 tablespoons water
3 large eggs, separated
1 tablespoon rum, optional
1/4 teaspoon cream of tartar
1 pint fresh raspberries, optional
Preheat oven to 350 degrees F.
Grease and flour an
8-inch heart-shaped pan and line with waxed paper or parchment.
In a small
bowl, mix nuts and flour. Melt butter and chocolate in small saucepan over low
heat. Blend in water until smooth.
Transfer warm chocolate mixture to a
large bowl, stir in sugar. Cool five minutes, blend in yolks, and rum, then
stir in nut-flour mixture.
In an electric mixer, whip egg whites with cream
of tartar to soft, white peaks.
Stir-fold into chocolate mixture. Spoon
batter into pan and smooth evenly.
Bake 25 minutes, or until soft in
center. Chocolate firms as it cools. Remove from oven, cool 15 minutes, invert
on rack. Peel off paper.
Combine the 3 ingredients in a bowl
and melt over a double. Stir occasionally until mixture is smooth, shiny and
Place cool cake on cardboard over a baking pan. Pour glaze onto
cake, spread glaze over top and sides with a metal spatula.
decorate the edges of the cake with fresh raspberries.