Flourless Chocolate Cake
Ingredients
The cake
-
16
ounces
semi-sweet or bittersweet chocolate
-
8
ounces
unsalted butter
-
6
large
eggs
-
1½
cups
sugar
-
1½
teaspoons
vanilla extract
-
¼
teaspoon
salt
-
⅓
cup
unsweetened cocoa powder
The raspberry sauce
-
2
cups
raspberries
-
¾
cup
granulated sugar
-
½
cup
water
-
½
lemon
zest and juice
-
2
teaspoons
cornstarch
Instructions
- Preheat the oven to 300°F (150°C) and prepare a 9-inch cake pan with parchment and butter.
- Melt the chocolate in a microwave-safe bowl, adding butter until smooth.
- Whisk the eggs in a large bowl until pale and frothy, then add sugar, vanilla, and salt.
- Combine the melted chocolate mixture with the egg mixture, then add cocoa powder and mix gently.
- Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick comes out moist but clean.
- Cool the cake and then chill it in the fridge for at least five hours or overnight.
- To make the raspberry sauce, boil raspberries, sugar, water, lemon zest, and juice in a saucepan.
- Simmer, then add cornstarch and strain the sauce to remove seeds.
- Cool the sauce and serve it with the chilled cake.
Nutrition Facts (estimated)
Servings
8
Calories
734
Total fat
48g
Total carbohydrates
70g
Total protein
9g
Sodium
130mg
Cholesterol
187mg
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