Flourless Chocolate Cake Recipe
Fresh raspberry & chocolate drizzle.
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Ingredients
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Cake Ingredients
Raspberry Sauce Ingredients
Chocolate Drizzle Ingredients
Method
Cake Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.
- 2
Whisk Eggs and Sugar
In a separate mixing bowl, whisk together the granulated sugar and large eggs until the mixture is thick and pale in color, about 3-5 minutes.
- 3
- 4
Prepare Baking Pan
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- 5
Bake
Pour the cake batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the cake has set and a toothpick inserted into the center comes out with a few moist crumbs.
- 6
Cool
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert onto a wire rack to cool completely.
Raspberry Sauce Preparation
- 7
Cook Raspberries
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently until the raspberries break down and the mixture thickens, about 5-7 minutes.
- 8
Strain Sauce
Remove from heat and strain the sauce through a fine mesh sieve to remove the seeds. Set aside to cool.
Chocolate Drizzle Preparation
- 9
Melt Chocolate and Cream
In a small saucepan, heat the heavy cream until it is just about to simmer. Remove from heat and add the dark chocolate for drizzle, stirring until fully melted and smooth.
Assembly
- 10
Serve
Once the cake has cooled completely, place it on a serving platter. Drizzle the chocolate sauce over the top, followed by a generous spoonful of raspberry sauce. Garnish with fresh raspberries if desired.
