CHOCOLATE FLOURLESS CAKE WITH RASPBERRY SAUCE

Chocolate Flourless Cake is rich, velvety and silky smooth. Served with an easy homemade sweet raspberry sauce, to go with the chocolate flavor. You can make it in advance and freeze it.

For some time I wanted to try to make my own Chocolate Flourless Cake since I had great results making flourless cookies, but somehow feared that a flourless cake may be a little more complicated. I was so wrong, this Chocolate Flourless Cake with an easy raspberry sauce, is easy to make, requires only a few ingredients and the result is a beautiful ultra chocolaty, velvety and rich cake. I couldn’t be more pleased with the results of this luxurious chocolaty dessert.

In this recipe you can use bittersweet chocolate or semisweet. Choose wisely as it is basically exactly how the cake will taste, since chocolate is front and center. I personally prefer using semisweet chocolate, the additional sweetness is so perfect in this dessert. The texture of the cake is amazing, incredibly smooth, dense, and has great chocolate flavor, that has been elevated by the coffee added to the batter. This is the type of dessert that looks so fancy, and your guests will think that you labored over it for hours and hours in the kitchen. I liked very much serving it with ripe fresh raspberries, whipped cream and raspberry sauce. The bright and sweet raspberry sauce pairs nicely with the semisweet chocolate, and the whipped cream adds some lightness and it almost clears the palette for the next chocolaty rich bite.

Ingredients

•  8 large eggs cold
•  1 cup sugar
•  1/2 cup water
•  1 pound semisweet chocolate chopped into small chunks
•  1/2 pound unsalted butter (2 sticks), cut into chunks
•  1/4 cup strong coffee
•  1 tablespoon vanilla extract

For Raspberry Sauce:

•  1 pint raspberries
•  1/4 cup sugar
•  1 teaspoon cornstarch

Instructions

1. Preheat oven to 350F.
2. Adjust oven rack to lower middle position.
3. Bring a full kettle of water to a boil.
4. Add parchment paper to a 9 inch cake pan and grease it with butter. You can also cover the insides of a springform pan with foil and grease it with butter.
5. In the bowl of an electric mixer fitted with the wire whip attachment, beat eggs at medium speed for about 5 minutes. They should be light and fluffy.
6. Add water, coffee and sugar to a small sauce pan over medium heat. Simmer and stir until the sugar is fully dissolved.
7. Add the chopped chocolate and butter to a large bowl, pour the sugar mixture over and stir until chocolate is fully melted and smooth. Stir in vanilla extract.
8. Using a rubber spatula, fold ⅓ of the egg foam into the chocolate mixture, stir gently, but quickly, to not cook the eggs, from the warm chocolate mixture. Stir in until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
9. Transfer batter into the prepared pan and smooth surface with a rubber spatula.
10. Place the cake pan into a roasting pan, transfer to the oven and pour enough boiling water to come about halfway up of the pan.
11. Bake for about 45 minutes, until cake has risen slightly, edges are just beginning to set, an instant thermometer inserted in the center of cake must read 140 degrees. The center of the cake should feel settled, when you touch it; the edges should come off slightly from the sides of the pan.
12. Remove cake pan from water bath and set on a wire rack; cool to room temperature. Cool to room temperature, remove from cake pan, and cool in the refrigerator for at least 3 hours or overnight before serving.

For Raspberry Sauce:

1. Combine raspberries and sugar in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 4-5 minutes.

Source : sweetandsavorymeals.com

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