Flourless Chocolate Cake with Raspberry Drizzle
Prep Time
Prep Time
Chocolate Cake
  • 4oz Bittersweet Chocolatefine-quality
  • 1stick Unsalted Butter
  • 3/4cup Sugar
  • 3large Eggs
  • 1/2cup Unsweetened Cocoa Powder
Raspberry Sauce
  • 4cups Fresh Raspberriesor frozen, drained
  • 1/3 cup Sugar
  • 1 Lemonjuice
  • 5oz Red Currant Jelly
  1. Preheat oven to 375º and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
  2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
  3. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined.
  4. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
  5. Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Raspberry Sauce
  1. Place the fruit, lemon juice and sugar in a food processor. Puree for 2 to 3 minutes. Strain. Heat jelly just until it reaches liquid state. Whisk jelly into pureed fruit. Chill before serving.