spray 9-in springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper.In a medium sauce pan over low heat combine the chocolate and butter, constantly stirring until full incorporated. Remove from heat and set aside
2
In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about five minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy 1/3 cup.
Add chololate mixture and blend until just combined. Pour batter into prepaired pan.
3
Bake in the center of preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in center comes out with few crumbs attached. Remove and cool in the pan or bakers rack. Invert cake on plate and remove parchment paper. Dust with powdered sugar and arrange seasonal berries on and around cake.
4
serve with whipped cream:
1 cup whipping cream
1/4 cup of confectioners'' sugar
1 tbsp brandy
