Flourless Chocolate Cake Recipe
Fudgy and decadent. Served with whipped cream and raspberry drizzle. Gluten Friendly.
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Ingredients
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Ingredients
Method
Directions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt the Chocolate and Butter
In a medium saucepan, melt the semisweet chocolate and unsalted butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.
Mix in Sugar and Eggs
Whisk the granulated sugar into the chocolate mixture until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients
Sift together the cocoa powder and salt, then fold it into the chocolate mixture until just combined.
Bake the Cake
Pour the batter into the prepared cake pan and bake for about 25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes. Invert onto a wire rack to cool completely.
Prepare the Whipped Cream
In a medium bowl, whip the heavy cream until soft peaks form. Sweeten with sugar if desired.
Make the Raspberry Drizzle
In a small saucepan, heat the fresh raspberries over medium heat until they break down, about 5 minutes. Strain the mixture through a fine mesh sieve to remove the seeds.
Serve the Cake
Slice the cooled cake and serve with a dollop of whipped cream and a drizzle of raspberry sauce.