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.
Equipment
Electric Mixer
8 inch cake pan
Double boiler
mesh strainer
rubber spatula
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!