Hello everyone, I hope you are all well.
This cake has no flour, which means it can be served to people with gluten intolerances. The raspberry cream topping turns this chocolate cake into a luxurious, yet fresh tasting cake.
Here is the recipe, enjoy!
Flourless Chocolate Cake:
- 16 oz. (450 g) dark chocolate (70% cocoa solids)
- 1 cup (230 g) butter
- 8 large eggs (fridge cold)
- coffee or chocolate liqueur
Melt the chocolate in the microwave for one minute, add the butter and heat again until just melted.
Mmmmm… I love chocolate!
Add a splash of coffee or chocolate liqueur and stir until smooth. Set aside.
Put the eggs into a mixing bowl and whisk until pale and fluffy…
…this will take about 5 minutes.
Fluffy like a cloud…
Pour in the melted chocolate mixture.
Stir the chocolate into the whisked eggs using a rubber spatula.
I bake this cake in a waterbath, so bring some water to the boil.
Wrap the outside of a greased 10-inch (26 cm) round cake pan with a double layer of aluminum foil, bringing it up around the edges of the pan to make a nest.
Pour the batter into the pan, then place it into a large roasting pan. Pour the boiling water into the roasting pan to a level approximately halfway up the cake pan.
Bake in a 285 ˚F (140 ˚C) oven for 25 minutes.
After 25 minutes the cake will still be quite wobbly, but it will continue to cook as it cools down.
Take the pan out of its waterbath and leave to cool completely, then transfer to the refrigerator and chill overnight.
This topping goes so well with the chocolate base.
First make this simple raspberry purée:
- 9 oz. (250 g) fresh or frozen raspberries
- 2/3 cup (150 g) regular sugar
- juice from 2 lemons
Put the raspberries, sugar and lemon juice into a saucepan, bring to the boil and simmer on a low heat for 5 minutes.
Push the raspberry mixture through a sieve to get rid of the seeds.
Leave to cool completely.
This purée is perfect with chocolate mousse, ice cream, etc.
Raspberries and lemon work so well together!
- 2 1/4 cups (500 ml) heavy cream
- 1/3 cup + 1 tablespoon (85 g) regular sugar
- 4 gelatine leaves or 1 packet raspberry jelly powder
- 3 1/2 oz. (100 g) raspberry purée
- 2 tablespoons lemon juice
Put the cream and sugar into a bowl and whisk until soft peaks form.
If you are using gelatine leaves: soak in cold water for 5 minutes, then squeeze out the water and stir into the warm raspberry purée.
If using jelly powder: stir it directly into the warm raspberry purée.
Stir well and leave to cool until it just starts to set.
Add a little of the fruit purée into the whipped cream.
Stir in the rest of the purée with the lemon juice.
This raspberry cream is super delicious, and so versatile. Use it as a cake filling or topping, or serve as is!
If you choose not to top this chocolate cake with the raspberry cream, you could just serve some fruit purée or some fresh berries on the side, just to cut through the richness of the cake. Vanilla custard also works well as an accompaniment.
Dollop the raspberry cream onto the cake, still in its pan, and spread out to make an even layer.
Freeze for 30 minutes, or chill in the refrigerator for about 2 hours.
Decorate with some fresh raspberries, if you like…
This is such a delicious cake, and not just for those with a gluten intolerance.
If you have some raspberry purée left you can spoon it over the cake just before eating… heaven!
That’s it for now, I hope you are tempted!
Have a nice day eveyone!
Hugs from me to you.