Flourless Chocolate Cake
I’ve always wanted to make a flourless chocolate cake, but never got around to it. My advice? Make this cake now. It’s fudgy, dense, and super chocolatey. I topped it with raspberry coulis and whipped cream. Do not skip the coulis- it’s tangy, full of raspberry flavor and so amazing.
2 and 1/4 cup dark chocolate chips
6 ounces unsalted butter
5 large eggs, cold
1 cup granulated sugar
1 and 1/2 teaspoons vanilla extract
2 tablespoons water
1/4 teaspoon salt
1/4 cup unsweetened natural cocoa powder
1/4 cup granulated sugar
1 and 1/2 tablespoons water
12 ounces raspberries, (if frozen, thaw them)
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons granulated sugar
Position a rack in the middle of the oven and heat the oven to 300°F. Grease a 9″ round cake pan and line it with parchment paper. Dust with cocoa powder.
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
Remove bowl from heat and let cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.
Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.
Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 35 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min.
If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.
Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.
Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.
Heat sugar and water in a small saucepan on low heat until sugar dissolves, stirring occasionally. Takes about 5-8 minutes.
Blend sugar syrup and raspberries in a food processor until smooth.
Push through sieve.
Store covered in fridge.
Put a medium bowl and whisks in the freezer for 5-10 minutes.
Beat all ingredients until soft peaks form.