Flourless Chocolate Cake & Raspberry Coulis
Flourless Chocolate Cake & Raspberry Coulis
There is only one person to thank for this recipe - my fabulous friend Linda who wrote the Amazon best seller Meringue. She pitched it to me as a flourless chocolate cake recipe that you can make in one bowl. Me being the overachieving Italian that I am of course found a way to make this using three or four bowls - add on at least a few spoons as spatulas as well. However, Linda is correct. You can make this entire cake with one bowl and only a microwave (if you’re using the chocolate chip version.)
Paired with a tangy raspberry coulis, this is hands down the easiest and most delicious dessert to have on hand for guests at the holidays. Strawberry coulis, apricot or even mango with chocolate cake is outstanding. Use the same principle to preparing it no matter the fruit dujour.
Incidentally, this Flourless Chocolate Cake freezes incredibly well. Wrap thoroughly and freeze the entire cake or individual pieces and defrost a few hours before you serve it.
Enjoy! As always, contact me for questions.
xo Di
FLOURLESS CHOCOLATE CAKE & RASPBERRY COULIS
INGREDIENTS
170 grams (1 cup) chopped block of 70-72% bittersweet chocolate* or semi-sweet chocolate chips
(*Note here. I use 1/2 semi-sweet and 1/2 bitter sweet chocolate because overcomplicating things is my favorite past time.)
113 grams (1 4 oz stick) unsalted butter
150 grams (3/4 cup) granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
153 grams (3 large eggs) room temperature
59 grams (½ cup) Dutch-process cocoa powder
DIRECTIONS
Preheat the oven to 375°F. Line a metal 8" or 9” round cake pan or springform pan with parchment paper and grease paper and pan.
Put the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chocolate is soft. Stir until melted, reheating briefly if necessary. Do not overheat the chocolate or it will burn. Heat only enough so that the two ingredients melt together.
Stir in the sugar, salt, and vanilla.
Beat eggs with a fork in a separate bowl (sorry, Linda) and stir in slowly to mixer in bowl. (The reason I like to beat the eggs separately before adding is that often the egg white doesn’t mix in quite as well when you add the whole egg. Use your judgement. One bowl method is perfectly fine.)
Add cocoa powder and mix to combine thoroughly.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a thin crust. Check at 23 minutes. Insert toothpick. There should still be a slight crumb. If the toothpick comes out clean it is overdone.
Remove it from the oven and cool it in the pan for 5 minutes.
If using a standard cake pan, loosen the edges of the pan with a table knife and turn it out onto a serving plate. If you’re feeling fancy, I’ve found a springform pan is perfect for this dessert.
RASPBERRY COULIS
67 grams (1/3 cup) sugar
3 TLB water
1 lb package frozen raspberries thawed
Directions
1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes. This is a simple syrup that you can also cool and keep in the refrigerator for cocktails.
2. Put the raspberries and the sugar syrup in a blender and puree.
3. Use a strainer to remove the seeds and plate before adding cake. Refrigerate unused portion for up to 5 days.
*May substitute strawberries