Flourless Dark Chocolate Cake the recipe for a rich, delicious dessert,

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This PIECAKEN is bursting with bold, bittersweet flavours. And it worked out perfectly the very first time I tried it, without any need for tinkering with my recipe. So here is the recipe for a rich, delicious dessert, worthy of any high-end dessert café or a fancy dinner party.

And be prepared - this is a large cake! You really should be planning to serve at least 12 people with this cake (and even then, you will still have a few leftover pieces). If you want something smaller, use a small pie (4"), cut the cake recipe in half, and place in a 6" to 8" cake pan (instead of 10").

For the pie, you need:
The Perfect Pie Crust (see our recipe here)
4 cups of frozen whole raspberries (one 600g bag less a cup)
1 cup of sugar (preferably unbleached, golden cane sugar or a whole brown sugar)
1 Tbsp. lemon juice
1 Tsp. cinnamon

For the cake, you need:
16 ounces / 454 grams of 70% dark chocolate (any 70% dark chocolate, such as Lindt, or an organic and Fair Trade brands like Green & Blacks or Camino brands), broken into 1-inch pieces.
1 lb butter / 454 grams (for a milk/dairy free version, use equivalent in Coconut Oil), chopped in cubes
1 and 1/4 cups of sugar (I have now made this cake with regular granulated sugar, organic golden cane sugar and a lower glycemic version with coconut sugar - they all worked out great!
8 eggs, at room temperature (place in a bowl of warm water if cold)
1.5 tsp. of sea salt

For the topping/glaze:
8 ounces / 227 g of semi-sweet dark chocolate (50% to 65%)
1/2 cup cream or 1/3 cup water
1 Tbsp. corn syrup, agave syrup or honey

Baking Instructions:

To make the pie:
Thaw the raspberries in a medium mixing bowl in the fridge overnight or on the counter for 4 hours (or in the microwave from frozen for 1 minute). Then pour out some of the juice from the bottom of the bowl (pour into a cup and drink it - it's healthy!).
Add the sugar, cinnamon and lemon juice and stir well.
Pour into your prepared pie shell (follow the recipe and be sure to pre-bake the pie crust for 10 minutes first before adding the filling).
Add a top crust and seal with an egg wash (1 egg yolk and three tbsp. of water, milk or cream) and brush the top with the egg wash.
Poke holes in the top crust with a fork.
Place the pie on a flat cookie sheet or pan to make it easier to move in and out of the oven (it also catches drips and keeps your oven clean!)
Bake in a preheated 350 degree F oven for 35 to 40 minutes
Let cool on a cooling rack for 1/2 to 1 hour before putting into your cake mix.