Sweet Dreams: Romance

You all are aware of Valentine's day, I'm sure. I haven't really been into that, but I guess this time is an exception, because I did find a great love but lately we haven't been connected, and It's been a while since I feel apart from him and I think that this is an opportunity to start over again, after 7 years together, we need to start over, so I feel that I need to express my love for CH tomorrow evening, and though I'm not sure what the menu will be, I'm more focused on having a great evening with him, because it's been a while since we both sit at a table and stare at each other without the questioning and just enjoying that magical night just because!
Today I made a Raspberry truffle chocolate Cake. It's moist, tart and has a great smell of romance. I hope you can enjoy cooking it and eating it with the one you love. And Oh! it's actually quite simple, you should try it and let me know how it turned out, your opinion is important to me.

The recipe:

3 tablespoons unsalted butter or, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons creme de cassis or any other liquour of your preferance
1/4 teaspoon coarse salt
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Butter bottom of pan, and line with parchment. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add creme de cassis and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.