1-1/2 cups unsalted butter
12 oz (120 g) semisweet chocolate,coarsely chopped
3/4 c. sugar
3/4 c. orange juice
2 tbsp orange liqueur (optional)
1 tsp vanilla
6 eggs
unsweetened cocoa powder
Raspberry Coulis:
425 g frozen, unsweetened raspberries, thawed
1 tbsp sugar
1 tbsp orange liqueur (optional)
Line bottom of 9-inch springform pan with parchment paper.
In top of double boiler over hot, not boiling, water, melt together butter, chocolate, sugar and orange juice, stirring to blend. Remove from heat; stir in orange liqueur and vanilla. Let cool; whisk in eggs, one at a time. Pour into prepare pan. bake in 350°F oven for 40 to 45 minutes or until edges are slightly crusty and middle is just set. Let cool on rack. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry Coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and orange liqueur.
Invert cake onto serving plate. Sift cocoa powder over cake and garnish with raspberries and mint leaves. Slice and serve with raspberry coulis.