Sin Cake Recipe
Flourless Bittersweet Chocolate Cake, Raspberry Sauce, with a Quenelle of Vanilla Bean Ice Cream
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Ingredients
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Cake
Raspberry Sauce
Vanilla Bean Ice Cream
Method
Cake
- 1
Melt the Chocolate and Butter
In a medium saucepan over low heat, combine the bittersweet chocolate and unsalted butter. Stir continuously until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix in Sugar and Eggs
Once the chocolate mixture has cooled, whisk in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt.
- 3
Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs. Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Raspberry Sauce
- 4
Prepare the Sauce
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook, stirring gently, until the raspberries break down and the mixture comes to a simmer. Let it simmer for about 5-7 minutes until it thickens slightly.
- 5
Strain the Sauce (optional)
If you prefer a smoother sauce, strain the mixture through a fine-mesh sieve to remove the seeds. Set aside to cool.
Serving
- 6
Plate the Dessert
Slice the cooled cake into wedges and place on individual dessert plates. Drizzle the raspberry sauce over the cake. Use a large spoon to form a quenelle of vanilla bean ice cream and place it beside the cake on the plate.
- 7
Garnish and Serve
Optionally, garnish with fresh raspberries or mint leaves. Serve immediately and enjoy your Sin Cake!
