Flourless Chocolate Cake With Fresh Raspberry Sauce Recipe
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| Back to Category: Buttermilk/Cream, Flourless, Fruit
Ingredients
Cake:
6 eggs
6 oz. best quality chocolate
9 oz. whipped cream (heavy cream)
1/2 pt. fresh raspberries for garnish
Raspberry Sauce:
1/2 pt. raspberries
1/2 c. water
1/4 c. sugar
Method
- You will need a mixer with a wire whip attachment, 10 inch cake pan and a second pan larger than 10 inches for a water bath.
- Heat the chocolate in a bowl over boiling water.
- Whip the eggs to full volume in mixer. Fold the eggs into the chocolate, then fold in the whipped cream. Blend well.
- Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.
- Bake cake in water bath with water coming up about 1 inch on the pan. Bake at 350f /180c for 45-50 minutes.
- Cool 10 minutes. (Cool with cake tin in the water as will flop if taken out of water). Turn out of pan onto cake plate.
- Make raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce.
- Garnish the cake with fresh raspberries and serve with the sauce.
