Ingredients:

  • 225g unsalted butter, melted and cooled
  • 4 extra-large eggs, room temperature
  • 400g granulated sugar
  • 75g Dutch-processed cocoa powder
  • 65g all-purpose flour
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon Framboise or Cognac
  • 1/4 teaspoon kosher salt
  • Boiling water for water bath

Instructions:

  1. Preheat your oven to 160°C (325°F) and grease your baking dish lightly with butter.
  2. Beat the 4 room temperature eggs and 400g sugar in a stand mixer for 5 minutes until thick and pale yellow.
  3. Turn the mixer to low and pour in the 225g melted (but cooled!) butter, 1 tbsp vanilla, and 1 tbsp Framboise.
  4. Combine 75g cocoa powder, 65g flour, and 1/4 tsp salt in a separate bowl.
  5. Sift the dry ingredients directly into the wet mixture and fold by hand or on the lowest mixer setting until just combined.
  6. Pour the mixture into the prepared baking dish and smooth the top.
  7. Place the baking dish inside a larger roasting pan and set it on the oven rack.
  8. Pour boiling water into the roasting pan until it reaches halfway up the sides of the dish until it looks like a floating island.
  9. Bake for 45 minutes. The top will be firm and crackly, but the center will still have a slight wobble.
  10. Remove the dish from the water bath and let it rest for at least 15 minutes before serving until the center thickens slightly.