Flourless Chocolate Cake with Raspberry Sauce
Rich and deeply chocolate, this gluten free flourless chocolate cake is scrumptious.
Servings: 8
Calories: 487kcal
Ingredients
Cake
- 1 pound Baker's bittersweet chocolate
- ½ cup unsalted butter
- 5 large eggs separated
- 1 tablespoon vanilla extract
- 3 tablespoons granulated sugar
- 1 cup heavy cream optional, whipped to soft peaks to garnish
- Fresh raspberries for garnish optional
Raspberry Sauce
- 2 cups fresh or thawed frozen raspberries
- ¼ cup sugar
- ¼ cup water
Instructions
Cake
- Preheat the oven to 300°F.
- Grease the bottom and sides of a 9-inch round cake pan and line the bottom with parchment paper. Oil the parchment paper, too. (I used Canola oil.)
- Melting Chocolate Method No. 1: If you are impatient, like I am, put the Baker's chocolate and butter in a bowl and microwave it until it it completely melted, a total of about 3-5 minutes. Micro it on high for about 2-3 minutes, take it out and stir it, and then return it to the microwave. Micro it for about 30 seconds (do this repeatedly until it is melted). With this method, you have to be very careful because it can easily burn. When it is still a bit lumpy, take it out and mix it until it is melted throughout.
- Melting Chocolate Method No. 2: Use a double boiler: Grate the chocolate and cut the butter into bits. Then, in a double boiler over simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and let cool a bit.
- In a large bowl, whisk the egg yolks and vanilla together.
- Add this mixture to the chocolate mixture and stir until blended.
- In a large bowl, beat the egg whites and 1 tablespoon of the granulated sugar with a electric mixer at high speed until soft peaks form.
- Add the remaining sugar and continue beating until stiff, glossy peaks form (meringue).
- Fold the meringue into the chocolate mixture until blended.
- Pour mixture into the prepared pan, smooth the top, and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan.
- Run a knife around the edges of the pan and unmold; discard the paper.
- To serve, cut the cake into thin wedges.
Raspberry Sauce
- In a food processor, purée all the ingredients.
- Strain through a fine-meshed sieve into a bowl, pressing the purée through with the back of a large spoon.
To Serve
- Spoon a pool of raspberry sauce in the center of each plate and top with a slice of cake.
- Top with whipped cream and a few fresh raspberries, if you wish.
Notes
Note: Adding whipping cream to each serving adds 100 calories to the dessert.
Nutrition
Calories: 487kcal | Carbohydrates: 32g | Protein: 11g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 55mg | Potassium: 561mg | Fiber: 11g | Sugar: 13g | Vitamin A: 513IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 11mg