Blackberry Cassis Chocolate Orbit Cake

Prep Time: 20 mins | Cook Time: 65 mins | Course: Dessert | Serves: 12 

This dense fudgy flourless simple chocolate cake will send you into orbit (so to speak) topped with a blackberry cassis sauce that is out of this world delicious. Inspired by David Lebovitz and Desserts for Breakfast  https://www.dessertsforbreakfast.com/2010/01/david-lebovitzs-chocolate-orbit-cake.html 

10 oz dark chocolate chips or chunks

14 Tbsp butter, sliced into tablespoons + more for the pan

1 cup sugar

6 eggs

1 Tbsp cocoa powder for dusting the pan

Blackberry Cassis Sauce:

12 oz frozen blackberries

12 oz fresh blackberries

⅓ cup creme de cassis or chambord liqueur

¼ cup sugar

1 lemon zested and juiced

1 Tbsp cornstarch

Salt, a pinch 

Preheat the oven to 350*. Butter a 9” springform pan and dust with cocoa powder. Wrap the pan water-tightly with foil and place it in a large skillet or other oven-proof vessel that will hold it comfortably, set to one side. In a batter bowl or other microwaveable mixing bowl, melt the chocolate and butter together for 1-2 minutes. In another mixing bowl, whisk the sugar and eggs, mixing until well combined. Add to the chocolate mixture, stirring well. Pour into the prepared pan and smooth. Place into the skillet and add water to come about halfway up the side of the foil-lined pan. Cover with foil for a dense chocolate top or leave top unfoiled for a bit of a crust texture on top. Bake for about 65 minutes. The cake will be just set, when you touch the center of the cake, your finger should come away clean. Allow to cool.

Place berries in a skillet with liqueur, sugar, lemon zest, and juice, cornstarch, and salt. Bring to a boil stirring until slightly thickened and reduced enough to be syrupy. Allow to cool. Ladle some of the sauce and berries on top of the cake just before serving, reserving some of the berry sauce for guests at the table should they like to add more.