Raspberry Pie Nestled in a Flourless Dark Chocolate Cake

glennbeck.com

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subheading: INGREDIENTS FOR THE PIE:

The Perfect Pie Crust

4 cups of frozen WHOLE raspberries

1 cup of sugar (preferably unbleached, golden cane sugar or a WHOLE brown sugar)

1 tbsp. lemon juice

1 tsp. cinnamon

subheading: INGREDIENTS FOR THE CAKE:

16 ounces / 454 grams of 70% dark chocolate (any 70% dark chocolate, such as Lindt, or an organic and Fair TRADE brand 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 ¼ 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

subheading: INGREDIENTS FOR THE TOPPING/GLAZE:

8 ounces / 227 g of semi-sweet dark chocolate (50% to 65%)

½ cup cream or ⅓ cup water

1 tbsp. corn syrup, agave syrup or honey

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