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