The Ultimate Flourless Chocolate Cake

Total Time
2hrs
Prep 1 hr
Cook 1 hr

This recipe came from Chefs.com web site.

Ingredients Nutrition

Directions

  1. Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
  2. Butter the bottom and sides of a deep 9 inch round springform pan.
  3. Line the bottom of the pan with a round of parchment paper and butter the paper.
  4. In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
  5. With the motor of the food processor running, pour the boiling water through the feed tube.
  6. Process 10-15 seconds, until the chocolate is completely melted.
  7. Scrape down sides of bowl with spatula.
  8. Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
  9. Scrape chocolate batter into prepared pan and smooth top.
  10. Bake 55-60 minutes until edges are puffy and center is just set.
  11. Cool on wire rack for 30 minutes.
  12. Cover and refrigerate for at least 3 hours.
  13. Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
  14. Cook until sugar is dissolved and berries are just soft. {Don't boil}
  15. Strain mixture and stir in raspberry liqueur.
  16. Remove cake from pan by running a thin knife blade around cake to loosen from pan.
  17. Invert cake onto a plate and peal off paper.
  18. Refrigerate cake while preparing whipped cream.
  19. Whip cream with sugar and vanilla to stiff peaks.
  20. To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
  21. Garnish slices of cake with a dollop of whipped cream and fresh raspberries.

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