FLOURLESS CHOCOLATE CAKE
FLOURLESS CAKE WITH RASPBERRIES
Prepare 8” or 9” springform pan by lining with parchment paper on the bottom and spray the sides with non-
stick spray. Cover the bottom and sides on the outside of the pan with aluminum foil.
Preheat oven to 325°
Boil small pan of water for water bath.
2 sticks butter
(salted or unsalted)
1 pound chopped chocolate (semisweet or bittersweet)
OPTIONAL: ¼ cup strong coffee or coffee liqueur (like Kahlua)
Melt chocolate, butter and coffee (if using) in a heat-proof bowl set inside a saucepan over 1” of water, over very low heat. Take your time on this step.
Stir until smooth.
melted chocolate and butter
Remove from heat.
Place 8 large eggs in mixer.
8 Eggs in mixer
Mix eggs on medium-high speed for 3 minutes, until pale yellow.
Increase speed to high and continue mixing until doubled in size, about 2 more minutes.
Eggs after 3 mins
Eggs after 2 more mins on high speed doubled in size
Gently fold 1/3 of eggs into the chocolate mixture.
folding in eggs 1/3 at a time
Fold until very few streaks of eggs are visible.
Add another 1/3 of eggs and fold until few streaks of eggs show, and then repeat with the last 1/3 of the eggs.
Fold until fully incorporated.
To this point add 1/3 more
Fold until fully incorporated
Pour into prepared springform pan.
Place in roasting pan.
Pour boiling water into roasting pan to about 1”.
Bake at 325° for 30 to 35 minutes, or until internal temperature of 140°.
And finish with cocoa or powdered sugar
Place in roasting pan. Pour boiling water into roasting pan to about 1”.
Pour into prepared springform pan.
The center will still jiggle when removing from the oven, but it will firm up as it comes to room temperature. Let it come to room temperature before you refrigerate or freeze (wrapped tightly with cellophane and aluminum foil).
After cooling to room temp remove from pan
From the oven
Dust with cocoa or powdered sugar.
Serve with whipped cream and fresh fruit, or a berry coulis.
