Dying for French Chocolate Cake

I went on a family vacation in Europe this summer. We bought a slice of chocolate cake from a random sandwich shop in Paris for a quick decadent snack. It was the most amazing chocolate cake EVER. It was smooth, chocolate-ly, and just heavenly. Ever since then I have been craving for another slice. The first flourless chocolate cake that I had made was good but it had collapsed in the middle. I thought I'd give it a second try with a different recipe. This recipe did not call for stiff beaten egg whites to fluff up the cake which made it a easy recipe. There's no worry about breaking the egg white bubbles and deflating the cake. The table of flour in this recipe also helped to hold the cake up. The cake is finished with a dusting of icing sugar and a side of mix berries sauce.

French Chocolate Cake
Adopted from All Info About Chocolate Recipes

Butter and flour for dusting the pan
1 cup unsalted butter, cut into pieces
9 ozs Baker's Premium Dark Chocolate (or any dark chocolate that's at least 70%)
1/2 cup granulated sugar
2 tablespoons scotch (could be substituted with brandy or orange flavoured liqueur)
5 eggs, at room temperature
1 tablespoon all-purpose flour
Icing sugar and mixed berries sauce, for decoration

1. Preheat the oven to 350F.
2. Generously butter a spring form tin and dust with flour and wrap the tin with foil to make it water tight.
3. Melt the butter and chocolate and sugar in a medium mixing bowl over simmering water until smooth.
4. Cool slightly then stir in the liqueur.
5. In a large mixing bow, beat eggs until fluffy then beat int he flour. Mix in half of the chocolate mixture then mix in the rest until just blended. Pour the tin then smooth the surface
6. Place the spring form tin in a roasting pan and pour boiling water to about 1/3 up side of the tin.
7. Bake for 25-30 minutes until a tooth pick comes out wet but not gooey.
8. Remove the foil and cool the tin on a wire tray. The cake may crack.
9. Create any design over the cake with parchment paper or in my case I used my wire try. Dust evening over the top of the cake with icing sugar.
10. Cut pieces cakes on to a place and decorate with mix berries sauce.

Mix Berries Sauce

Ingredients:
1 cup frozen berries
1 tablespoon sugar

1. Combine frozen berries and sugar in a sauce pan and put over medium heat.
2. Mash the berries with a fork to break then up.
3. Work the mixture through a fine sift or a cheesecloth.
4. Transfer the liquid back in the sauce pan and simmer down to 1/2 the volume.
5. Cool and it is ready to be used with any dessert!