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!!!
Simply Sundays! ~ Flourless Chocolate Raspberry Cake
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 cut the chocolate into smaller pieces. 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
Heavily grease a spring form pan with cooking spray. Pour the 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
Bring 2 inches of water to a simmer 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
Place your cake on a rack over a sheet pan. Pour the chocolate glaze over the cake and spread 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 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
Tools used for this recipe
Endurance Stainless Steel Double Boiler
KitchenAid Classic Nonstick 9″ Springform Pan
Royal Classique 10 Piece Measuring Cups
KitchenAid Artisan Series 5-Qt. Stand Mixer
© Simply Sundays 2016
All rights reserved
Looks so lovely and rich. Yummy!
Thank you! It it yummy! Let us know if you try it!