Flourless Chocolate Cake Recipe
Gluten-free chocolate torte spiked with Chambord and topped with raspberry coulis
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy.
- 4
Combine Ingredients
Slowly add the melted chocolate mixture to the egg mixture, stirring continuously to prevent the eggs from cooking. Add the cocoa powder, Chambord, vanilla extract, and a pinch of salt. Mix until well combined.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly soft.
- 6
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely. Serve with raspberry coulis on top.
