Flourless Chocolate Raspberry Cake

This is a dessert I have been making for my wife on Valentine’s Day 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

Cut the butter into chunks and cut the chocolate into smaller pieces

 

Bring around 2 inches of water to simmer in a double boiler and 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 going to bring this up a level by adding 1 teaspoon of raspberry extract to the chocolate sauce and whisking it all together

You can substitute orange extract here as well (in fact I have made an orange version before and it is just as fantastic)

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

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 the ingredients are well combined

Heavily grease a spring form pan with cooking spray

Pour your batter into the prepared pan 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 again, 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

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

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

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 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!

Enjoy!!!

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

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