Harshita Sinha
1 1/2 cups flour, 1 cup sugar, 6 oz dark chocolate, 1/2 cup unsalted butter, 4 large eggs, 1 tsp vanilla extract, 1 cup heavy cream, and fresh raspberries or chocolate shavings for garnish.
Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) springform pan.
Heat ghee in a pan.
Melt chocolate, whisk together flour, sugar, eggs, and butter, then combine with melted chocolate.
Pour the cake batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
Melt chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval. Whip heavy cream until stiff peaks form. Fold whipped cream into melted chocolate until combined.
Once the cake is completely cool, place it on a serving plate. Spread the chocolate mousse over the top and sides of the cake.
Refrigerate the cake for at least 2 hours or overnight. Garnish with fresh raspberries or chocolate shavings.