Ultimate Almost-Flourless Chocolate Cake
Ultimate Almost-Flourless Chocolate Cake
My favorite chocolate cake to serve for Valentines Day. It is best served the day you bake it, but the left overs are still really good.
Ingredients
- 1 lb Semisweet chocolate
- ½ cup Unsalted butter at room temperature (plus 2 tbsps)
- 4 Large eggs at room temperature
- 3 tbsp Sugar (divided)
- 1 tbsp All-purpose flour
- 2 cups Raspberries
- Juice of 1 orange
- 2 tbsp Brandy
- 1 cup Heavy whipping cream
Instructions
For the Cake
- Heat oven to 425
- Oil an 8-inch cake pan
- Place chocolate and butter in a double boiler on stovetop, gently stirring the chocolate until melted and smooth.Do not overheat!Set chocolate aside to cool.
- Place eggs and 1 tbsp of sugar in the bowl of an electric mixer and whisk on high for 5 minutes until fluffy. Reduce speed and add flour.
- Using a rubber spatula, gently fold the egg mixture into the chocolate. Mix thoroughly, being careful not to deflate the eggs.
- Pour into prepared pan evenly and bake for 15 minutes
- Let cool to room temp
For the Raspberry Sauce
- Place the berries in a sauce pan
- Add 1 tbsp sugar, the juice of one orange, and the brandy
- Bring to a low boil, then let simmer for 5 minutes
- Remove the berries from the heat and strain
For Whipped Cream
- Place cream in the bowl of an electric mixer, add the remaining sugar, and whisk on high until you reach a stiff peak
Plating
- Pour raspberry sauce on to a dessert plate
- Top with a wedge of cake
- Top with a dollop of whipped cream
- Garnish with extra berries
Tried this recipe?Let us know how it was!
