Chocolate raspberry cake

While we do not grow raspberries, I really wish we did. I love Coltilde's recipies so very much that I decided to make her Raspberry Chocolate Cake. I do not have the link to this recipe. However I typed it up for you myself. (below are pictures of my cake when I made it)Recipe to follow...

Mash up the beautiful Raspberries 

I served this with Lambrusco and really enjoyed every single rich delicious bite!

Chocolate Raspberry Cake
By Coltilde Dusoulier
1/2 pound (2 sticks) unsalted butter,plus a pat to grease the pan 8 oz good quality bittersweet chocolate
1 cup sugar
4 large eggs
1 1/2 raspberries (thawed if frozen), plus a dozen for garnish, about 1 pint total.
1/3 cup all-purpose flour
1 teaspoon fleur de sel or kosher salt

1. Preheat the oven to 350 degrees and grease a 10-inch springform pan with the pat of butter.
2.  Melt the chocolate and the rest of the butter in a double broiler, or in a heatproof bowl set over a pan of simmering water, stirring from time to time to combine. Transfer the chocolate mixture into a medium mixing bowl, add the sugar, and stir with a wooden spoon. let cool for 5 min. Add the eggs one by one, stirring well between each addition.
3. Mash the raspberries roughly with a fork. If the raspberries have large seeds, you can strain the raspberry mixture through a medium-mesh sieve into a bowl and use only the pulp and juices, but this optional. Add the raspberries to the batter. Sift in the flour, add the salt, and stir until combined.
4. Pour the batter into the prepared pan and bake for 30 min. Turn the oven off and leave the cake in the closed oven for another 5 min. Transfer the pan to a cooling rack, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool completely, cover tightly with plastic wrap, and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 min before serving and garnish with fresh raspberries.