A dessert mentioned in my novels, one of Wren’s favorites.

• 1/2 cup water
• 1/4 tsp salt
• 3/4 cup sugar
• 3 cups shokolat pieces
• 1 cup butter (unsalted)
• 6 eggs
• Raspberries (optional)
  

Preheat oven to low-moderate heat. Grease one 10 inch round cake pan. In a small saucepan over medium heat, combine water, salt, and sugar until dissolved then set aside. Melt shokolat in a saucepan in a pot of boiling water. Cut butter into pieces and beat into melted shokolat. Beat in the hot sugar-water. Slowly beat in eggs, one at a time. Pour batter into greased pan. Put cake pan in larger pan and fill larger pan halfway with boiling water. Bake at low-moderate heat for 45 minutes. Chill cake overnight in the pan. To unmold, dip bottom of cake pan in hot water for 10 seconds and invert onto a serving plate. Optional: serve with fresh raspberries.

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Non-Damensea Equivalents

• 3 cups shokolat pieces = 18 oz bittersweet chocolate chips
• low-moderate heat = 300° F
• saucepan in a pot of boiling water = double boiler