Hello everyone, I hope you are all well.
Here is the recipe for a lovely flourless chocolate cake covered with a luscious raspberry cream.
I hope you like it – enjoy!
Flourless Chocolate Cake:
- 16 oz. (450 g) dark chocolate (70% cocoa solids)
- 1 cup (230 g) butter
- 8 large eggs, straight from the fridge
- coffee or chocolate liqueur
I use Lindt Dessert chocolate for this cake. The chocolate you use will determine the flavor of the cake.
Melt the chocolate in the microwave oven, then add the butter and return to the microwave for a few more seconds. Stir until everything is melted.
Stir to make sure the mixture is completely smooth.
Mmmmm…. I love chocolate!
Add a splash of coffee or chocolate liqueur and stir well. Set aside.
Put the eggs into a mixing bowl and whisk until pale and airy.
This will take about 5 minutes.
It should look like this:
Pour the melted chocolate/butter mixture into the whisked eggs.
Using a rubber spatula, stir until well blended. Do not overmix.
Pour the batter into a greased 8-inch (20 cm) round cake pan.
Line the outside of the cake pan with aluminum foil and put it into a larger pan or baking tray filled with boiling water.
Bake in a 285 F (140 C) oven for about 25 minutes.
After 25 minutes the surface will look like the top of a brownie.
Leave to cool, then put in the refrigerator overnight.
I like to top this cake with a raspberry cream:
- 2 1/4 cups (500 ml) heavy cream + 1/2 cup (120 g) regular sugar
- 4 gelatine leaves
- 3 1/2 oz. (100 g) raspberry purée
- 2 tablespoons lemon juice
You can find the recipe for raspberry purée here.
Put the gelative leaves into a bowl of cold water until softened, about 5 minutes.
Heat the purée, then remove from the heat and add the gelatine leaves.
Put the cream and sugar into a mixing bowl and whisk until soft peaks form.
Add the raspberry purée (now slightly more firm because of the gelatine leaves) to the whipped cream.
Stir it into the whipped cream, little by little.
Lastly, stir in the lemon juice.
This cream is so delicious, perfect as a cake filling or topping.
If you choose not to make the raspberry cream I can recommend serving some raspberry purée and fresh berries on the side; the freshness of the raspberries cuts through the richness of the chocolate cake.
Spread the raspberry cream over the cake, still in its pan.
Place in the freezer for 30 minutes, alternatively in the refrigerator for 2 hours.
If you want to decorate the cake with some chocolate leaves you’ll need:
- a small brush
Melt half of the chocolate you’re using, then add the rest and stir well.
Use clean leaves for this, leaves which have not been sprayed with pesticides or similar.
Dip the brush into the melted chocolate…
…and “paint” chocolate over the leaves.
Leave to set in the refrigerator for at least an hour.
Peel off the leaves and you’re left with super pretty chocolate leaves, perfect for any cake.
The chocolate roses used here are from Dr. Oetker.
I tied a ribbon around the cake to get a more vintage romantic look…
Remove the ribbon when you’re ready to serve.
The flavor of this cake is just amazing…
Such a pretty cake for a special occasion, especially if you or your guests can’t have gluten.
No need to feel guilty when you eat this cake.. no flour and (almost) no sugar… 😉
That’s it for today; Flourless Chocolate Cake & Raspberry Cream, I hope you’re tempted…
Have a wonderful day, everyone!
Hugs from me to you.