Chocolate Decadence Cake
This flourless chocolate cake is so good you'll be licking the plate afterwards!
Ingredients
For cake:
- ¾ cup unsalted butter
- 340 grams (12oz) semi-sweet chocolate (or a combination of bitter and milk chocolate)- good quality
- 4 whole eggs
- ½ cup granulated sugar
For sauce:
- 300 g (12oz) frozen or fresh raspberries
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350 F (180 C).
- Grease a 9 inch circular cake pan with butter. Trace pan on a piece of parchment paper and cut the circle out. Place on the bottom of the buttered cake pan. Dust with cocoa powder or flour to prevent sticking.
- Boil some water in a pot. Place a glass bowl on top (make sure it's not touching the water), and place the chocolate and butter into this bowl. Melt until smooth (double boiler, guys!).
- Set the chocolate aside to cool, and beat together the eggs and sugar with an electric mixer for 8-10 min until thick, pale and fluffy. The batter should form a ribbon when the beaters are lifted.
- Add 1/3 of the egg mixture to the chocolate. Mix to lighten.
- Add this mixture to the rest of the eggs and fold. When everything is incorporated, pour the mixture into the prepared pan.
- Place the circle pan in a larger dish (could be a roasting dish), and fill the dish with some boiling water, so that the water comes up around 1/2 to the circle dish.
- Place in the oven carefully, and bake for 45 min. It should rise, but once you take it out of the oven, it will sink.
- Once at room temperature, cool for at least 4 hours or overnight.
- Serve with raspberry sauce. To make this, simple puree ingredients until smooth. Strain into a bowl, keep covered in the fridge until ready to serve.