One 10" Cake
Cake
Ganache
Cake
Grease a 10” springform pan.
In a double boiler, combine chocolate and butter and heat until melted and smooth.
Transfer to a medium non-corrosive bowl, and whisk in egg yolks and vanilla.
Continue to whisk, adding agave, cocoa powder and salt.
In a stand mixer, whip egg whites to soft peaks.
Fold 1/3 whipped egg whites into the chocolate mixture, repeat with remaining whites, then pour into a prepared pan.
Place in preheated convection oven with a low fan and bake for approximately 25 minutes.
Remove to cooling rack and immediately remove springform, allow to cool completely.
Invert cake onto a flat plate or cardboard circle.
Place back onto cooling rack, cover with a thin coating of raspberry preserves and pour ganache over top. Level off with a spatula being sure to cover sides completely.
Place remaining ganache into a small pastry bag and decorate top if desired.
Ganache
Finely chop chocolate and place in a non-corrosive bowl along with agave.
Bring cream just to a boil and pour over chocolate.
Allow to sit for approximately 2 minutes, then stir until chocolate is completely melted and smooth.
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