Flourless Chocolate Cake with Raspberry Drizzle
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INGREDIENTS
Chocolate Cake
- 4 oz Bittersweet Chocolate fine-quality
- 1 stick Unsalted Butter
- 3/4 cup Sugar
- 3 large Eggs
- 1/2 cup Unsweetened Cocoa Powder
Raspberry Sauce
- 4 cups Fresh Raspberries or frozen, drained
- 1/3 cup Sugar
- 1 Lemon juice
- 5 oz Red Currant Jelly
INSTRUCTIONS
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Preheat oven to 375º and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
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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.
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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.
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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.
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Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Raspberry Sauce
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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.
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