Sweet stuff

Flourless Chocolate Raspberry Cake

This is a dessert I have been making for my wife on her birthday for years now

If your a chocolate lover like she is, then this cake is right up your alley

How do you make a cake without flour you may ask

Basically it is simple, chocolate, butter, sugar and eggs

What you end up with is a rich dense cake that is somewhere between a brownie and fudge

It is truly decadent

Let’s start with 12 ounces, or 3 boxes of Semi-sweet Bakers chocolate and 1 1/2 sticks of butter

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Cut the butter into chunks and give the chocolate a nice chop

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I’m using a double boiler.  I have about 2 inches of water simmering

Add the butter and chocolate to the top pot

Whisk the chocolate and butter until they melt and are incorporated into a smooth glassy chocolate sauce

Remove from heat

I’m adding in 1 teaspoon of raspberry extract and whisking it all together

You can substitute orange extract here as well (in fact I have before and that cake is just as fantastic)

Next we will need 6 large eggs at room temperature (plan ahead) and 1 1/2 cups of sugar

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Place the eggs and sugar in a mixing bowl

I’m using my KitchenAid Stand mixer with whisk attachment

Beat the eggs and sugar until they are thickened and fluffy, around 8 minutes

Fold the chocolate into the egg mixture

If the chocolate is still warm add a little bit at a time to temper the eggs

This will prevent the chocolate from cooking the eggs

Fold until everybody is well combined

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Heavily grease a spring form pan with cooking spray

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Pour your batter in and place in a 325 F preheated oven for an hour or so, or until a tooth pick inserted in the center is clean

Remove from the oven and set on a rack to cool before removing the sides of the spring form pan

Typically this type of cake forms a crust that can crack

This is normal, in fact some of the names for this cake are cracked earth cake or earthquake cake

At this point you can simply sprinkle the cake with powdered sugar and you will have a perfectly fantastic dessert

But we are going to take this up to the next level

With chocolate ganache!

Ganache is basically a smooth sauce made with chocolate and cream

We will need 8 ounces of semi-sweet chocolate chips and 1/2 cup of heavy cream

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Again I have 2 inches of water simmering in my double boiler

Add in the chips and cream and whisk constantly until you have a smooth glossy chocolate sauce

If you need to add more cream for a thinner consistency be sure to heat the cream first

Adding cold cream to warm chocolate will seize the sauce up on you

Pour your beautiful chocolate glaze over the cake

I do this while the cake is on a rack over a sheet pan to catch any dripping chocolate

Spread the glaze over the cake using an offset spatula

Chill in the refrigerator for 30 minutes

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So that’s it right?

No not quite, I did say this was decadent, didn’t I?

Let’s make a raspberry sauce!

We will need 1 cup of fresh raspberries and 1 cup of raspberry preserves

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Add these to a sauce pot over medium heat and cook 10-12 minutes or until the berries break down

I then hit the sauce with an immersion blender to smooth it out even more

I like to strain the mixture so there aren’t that many seeds from the raspberries

I then pour it into a squeeze bottle and chill

Squirt some of your raspberry sauce on a plate

Add a slice of chocolate cake and garnish with some raspberries and whipped cream for a perfectly decadent dessert!

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Enjoy!!!

Simply Sundays! ~ Flourless Chocolate Raspberry Cake

  • Servings: 8
  • Time: Prep 20 Min, Cook 1 Hour
  • Difficulty: Medium
  • Print

Ingredients

For the cake

12 ounces of semi-sweet bakers chocolate

1 1/2 sticks of butter

6 large eggs (room temperature)

1 1/2 cups of sugar

1 teaspoon of raspberry extract

cooking spray

For the ganache

8 ounces of semi-sweet chocolate chips

1/2 cup of heavy cream

For the raspberry sauce

1 cup of fresh raspberries

1 cup of raspberry preserves

Directions

For the cake

Cut the butter into chunks and give the chocolate a nice chop.  Bring around 2 inches of water to simmer in a double boiler.  Add the butter and chocolate to the top pot.  Whisk the chocolate and butter until they melt and are incorporated into a smooth glassy   chocolate sauce.  Remove from heat.  Whisk in 1 teaspoon of raspberry extract

Place 6 large room temperature eggs and 1 1/2 cups of sugar in a mixing bowl  Using the whisk attachment beat the eggs and sugar until they are thickened and fluffy, around 8 minutes.  Fold the chocolate into the egg mixture.  If the chocolate is still warm add a little bit at a time to temper the eggs.  This will prevent the chocolate from cooking the eggs

 Heavily grease a spring form pan with cooking spray.  Pour your batter in and place in a 325 F preheated oven for an hour or so.  Or until a tooth pick inserted in the center is clean. Remove from the oven and set on a rack to cool before removing the sides of the spring form pan

For the ganache

Again get 2 inches of water simmering in a double boiler.  Add in the 8 ounces of semi-sweet chocolate chips and 1/2 cup of heavy cream.  Whisk constantly until you have a smooth glossy chocolate sauce.  If you need to add more cream for a thinner consistency be sure to heat the cream first.  Adding cold cream to warm chocolate will seize the sauce up on you

Have your cake on a rack over a sheet pan.  Pour the chocolate glaze over the cake.  Spread the glaze over the cake using an offset spatula.  Chill in the refrigerator for 30 minutes

For the raspberry sauce

Add 1 cup of fresh raspberries and 1 cup of raspberry preserves to a sauce pot over medium heat and cook 10-12 minutes or until the berries break down.  Blend to smooth it out even more.  Strain the mixture so there aren’t that many seeds from the raspberries then place in a squeeze bottle and chill.  Squirt some of your raspberry sauce on a plate.  Add a slice of chocolate cake and garnish with some raspberries and whipped cream

© Simply Sundays 2016
All rights reserved

Tools used for this recipe

Simply Bamboo Cutting Board

Endurance Stainless Steel Double Boiler

Wilton Cyclone Whisk

Cojoy Rubber Spatula

Wilton Offset Spatula

KitchenAid Classic Nonstick 9″ Springform Pan

Royal Classique 10 Piece Measuring Cups

Endurance Funnel, Set of 3

KitchenAid Artisan Series 5-Qt. Stand Mixer

KitchenAid Hand Blender

2 comments on “Flourless Chocolate Raspberry Cake

  1. Looks so lovely and rich. Yummy!

    Like

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