The Ultimate Flourless Chocolate Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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