Let's talk about nine-inch spring-form cake pans. I think I mentioned earlier that I have six. This is partly an accident, and partly because I think they are the most useful baking tool in existence. When I was in college, I only had one cake pan. I made everything in it--cake, cheesecake, brownies. And, very importantly, I found that they make excellent substitutes for removable bottom tart pans. I bet you could even make a pie in one, but that's a little beside the point. The point is that my wealth of nine-inch spring-form pans means that when I come across a recipe like this chocolate raspberry tart, I don't need to worry that I don't own a tart pan.
Chocolate and raspberry is possibly my favorite flavor combination (besides maybe mushrooms and port). For years I've tried to find a dessert that really melds the flavors. I've found chocolate cakes and chocolate tortes with a little raspberry jelly in the middle, and while that sounds delicious, I was looking for something more exciting. I was shocked to find this recipe, lying nonchalantly inside a
book I've had for years. I had to make it at the first possible opportunity. It actually went very well with this brunch--the meal itself had a lot of fresh and light flavors, which allowed for something a little richer for dessert.
