Frozen Chocolate Tart

To make the tart: Preheat the oven to 350 F. Butter a 10-inch springform pan. Line the bottom with parchment paper and butter the parchment.

Melt the chocolate in the top of a double boiler over barely simmering water. When melted, take off the heat and stir in the butter until melted and combined.

Whisk the eggs and sugar in a bowl until completely blended, about 2 to 3 minutes; the mixture should be smooth but not yet thick enough to form a ribbon. Whisk in the flour. Stir in a large spoonful of the chocolate mixture with a spatula. When it is combined, stir in another spoonful, continuing until all the chocolate has been added. Switch to a balloon whisk and stir for about 30 seconds to finish. Pour into the prepared pan and bake for 30 to 35 minutes, until a crust has formed on top. Remove and let cool for 15 minutes. Turn out and wrap loosely with plastic wrap, then freeze for 2 to 3 hours, until hardened.

To prepare the sauce: Combine 1/2 pint of raspberries, the sugar, and 3 tablespoons of the Kahlua in a medium saucepan and cook over medium heat until the sugar has dissolved. Stir gently to break up the fruit. Stir the cornstarch into the water and add to the developing sauce. Cook without boiling for 1 to 2 minutes, until the mixture thickens and becomes translucent. Add the remaining Kahlua. At this point, the sauce may be strained to remove the seeds, or the seeds may be left in. Stir in the remaining raspberries and set aside to cool.

To serve: Take the cake out of the freezer and let warm for 20 minutes. Slice the strawberries vertically into narrow slices, leaving them attached at the green tops. Fan the berries around the perimeter of the cake, green tops out, fans toward the center. Fill the center with raspberries and garnish with mint sprigs. Slice into wedges and serve on dessert plates dusted with confectioner’s sugar. Pass the sauce separately in a transparent bowl to show off the color.