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Flourless Chocolate Cake with Raspberry Sauce

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"Flourless chocolate cakes are festive and dramatic but save you from the standard headaches associated with cake making—worry over whether it will rise, and the uphill battle of frosting. I make this in a springform pan with a glass base, so it's pretty enough to take straight to the table, but you can do this with any springform pan. And speaking of pretty, the red raspberry sauce is striking against the dark cake, and its tartness cuts the richness of the chocolate. Seek out a high-quality chocolate, preferably 70-percent bittersweet. Any leftover cake keeps well in the fridge."

List of Ingredients

â—¦ 12 ounces dark chocolate, preferably 70-percent bittersweet, chopped
â—¦ 16 tablespoons (2 sticks) unsalted butter, cut into cubes
â—¦ 1 ½ cups sugar
â—¦ 5 large eggs, at room temperature
â—¦ 2 ¼ cups fresh raspberries



Recipe

Preheat the oven to 350° F. Spray a 9-inch springform pan with baking spray, then wrap the exterior of the pan in aluminum foil to seal it; this will protect it from leakage in the water bath.

Place the chocolate and butter in a large microwave-safe bowl and heat on high in 30-second increments until fully melted, about 1 ½ minutes total, then stir well. Allow the mixture to cool. In a large bowl, whisk together 1 ¼ cups of the sugar and the eggs until fully combined. Very slowly pour in the chocolate-butter mixture, whisking until it's a homogeneous mixture.

Pour the batter into the springform pan and place that in a baking dish that can accommodate it with at least 2 inches on all sides. Add enough very hot water to the baking dish to come 1 inch up the sides of the springform pan. Carefully transfer to the oven and bake for 75 minutes, or until the cake looks dry on top.

Meanwhile, make the raspberry sauce: Add the raspberries and the remaining ¼ cup sugar to a food processor and pulse for 30 seconds, or until smooth. Strain the sauce through a fine-mesh strainer to remove the seeds. Refrigerate until ready to serve.

Remove the springform pan from the water bath and allow to cool completely. Once the cake is cool, release the springform ring and serve with the raspberry sauce.

Makes one 9-inch cake