Flourless Chocolate Cake (w/ blackberry sauce)

This recipe exists in my e-mail, and was made upon request of my sister.  I have copied exactly from my e-mail:

oven at 325, you'll need a round cake pan - it asks for 8 inch but i'm sure i've used nine (grease it).  this recipe says specifically not to use a springform, but i bet it'd be awesome.)  also, find a baking dish or roasting pan that the cake pan fits into comfortably that has an edge at least as high as the cake pan.

melt 1 lb bittersweet chocolate (i usually use ghiradelli 60%, but darker is even more delicious) with 10 tablespoons butter (calls for "unsalted" but i've never got complaints))

remove from heat (if you're using a double boiler, which i'd suggest) and whisk in 5 large egg YOLKS (save the whites, they're incorporated soon.

also, boil some water for the water bath you'll bake the cake in later.

in another bowl, beat the egg whites with 1/4 t cream of tartar until soft peaks form.  add 1 T sugar.  beat until peaks are stiff but not dry.  fold a quarter of the whites into the chocolatey goodness, and taste (just kidding diedre), and then fold in the remaining whites (you've got to do it gradually so it doesn't collapse the fluffiness you just produced by beating the stinking whites.)

put it in your cake pan, and then set the cake pan in your baking dish or roasting pan, and then put it in the oven, very carefully, and then figure out a way to put the boiling water in the roasting pan (not more than half way up the sides of the pan).  bake for exactly 30 minutes.  that's what the directions say.  i remember it took way longer the last time i made it.  but this is the description, "the top of the cake will have a thin crust and the interior will still be gooey."  

cool completely or chill overnight.

oh, and you should use a piece of parchment paper in the bottom of your pan, so it comes out easier.  warm knife around the edges usually does it.  and if it comes apart you can usually put it back together and nobody notices.

You can see my recipe-description style hasn't changed much.  I could put recipes in a clearer format, but as I'm generally recording them for my own use, I don't see the point.

We cooked a little longer this time, and I think it was a bit dry.  I was a little worried I overheated the chocolate, and/or added the yolks when it was too warm (cooking them too much too soon), but it turned out delicious.

For the blackberry sauce - I always use raspberries but we had both kinds of berries frozen at the Lazy WP, so I went for something new.  I just threw in a bit of sugar and some cornstarch when I remembered it needed help thickening, and voila, the perfect chocolate cake.  We also used whipped cream leftover from yesterday and some ice cream.  I think maybe more whipped cream would've been delicious.

Perhaps there willb e pictures some day.