1 1/2 cups heavy cream
1 cup sugar
2 cups dark cocoa powder
1/2 cup (1 stick) unsalted butter, cut into pieces
3 cups heavy cream, lightly whipped
An 8-inch round chocolate cake layer, about 3/4-inch thick
Orange-flavored liqueur, to taste
Raspberries and whipped cream for garnish
In a saucepan set over moderate heat, combine the cream and sugar, bring to a simmer, stirring, then remove from heat. Whisk in the cocoa powder and butter until mixture is smooth. Transfer to a bowl and cool to room temperature.
Fold the whipped cream into the chocolate mixture.
Line a 9-inch springform pan with the cake layer and sprinkle with the liqueur. Pour the chocolate mixture over the cake, smoothing it into an even layer and chill overnight.
To unmold: Hold a hot towel on the outside of the pan until cake becomes loose, run a thin knife around the inside of the pan, and remove sides. Garnish with raspberries and whipped cream. Yield: 6 to 8 servings.
