This is one of those recipes that is so well-loved I have a hard time putting it into words. Except to say I’m sorry for keeping it from you for so long. It’s one of the first successful cakes I ever made when I started cooking, using my Granny’s old springform pan (which is still in use, by the way).
Many flourless chocolate cakes contain ground nuts, but this cake gets its structure from cocoa powder and lots of eggs. So if you happen to be entertaining dinner guests who are allergic to nuts AND on the gluten-free bandwagon, look no further. And also, you might want to steer clear of these crackers.
The flourless chocolate cake is amazing all on its own or just dusted with cocoa powder, but I like it best with a tart raspberry sauce drizzled across the top. It creates a beautiful pop of color and flavor that is perfect for Valentine’s day, or any day.
It’s also ridiculously easy to make, but you don’t have to share that with your guests.
This decadent dessert gets its structure from eggs and cocoa powder, so it's a perfect choice for gluten-free guests.
Ingredients
- 6 ounces good-quality bittersweet chocolate, chopped
- 2 sticks butter (1/2 pound)
- 1 1/2 cups sugar
- 6 large eggs
- 1 cup natural cocoa powder
- 1 lb frozen raspberries
- 2 tablespoons sugar
- cornstarch or arrowroot powder, to thicken
- a 10-inch springform pan
- fine mesh sieve
Instructions
- Put rack in the middle of oven and preheat to 350F. Butter pan, line bottom with a round of parchment or wax paper, and butter paper.
- Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa powder over the other ingredients and whisk until just combined.
- Pour batter into springform pan. Bake until top has formed a thin crust, and a wooden skewer inserted in the center comes out with just a few crumbs adhering, 35-40 minutes.
- Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and then back onto the rack to cool completely.
- Put frozen raspberries in a saucepan with sugar and cook over medium-low heat until falling apart, about 15 minutes. Force through a sieve, pressing hard on solids with the back of a spoon. Return juice to clean saucepan and bring to a boil. Taste and add extra sugar if desired (but I think it's best tart.)
- Whisk about a teaspoon of cornstarch or arrowroot powder with a ladleful of juice to dissolve, then combine with the remaining juice and return to a boil. Boil for about a minute then remove from heat. Mixture will thicken as it cools.
Notes
Adapted from Gourmet.
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