Flourless Chocolate Cake with Raspberry Coulis
Rich, decadent, and surprisingly easy to make, this cake is perfect for any special occasion or when you just need a chocolate fix. The tangy raspberry coulis cuts through the richness of the chocolate, creating a perfectly balanced and unforgettable treat.
Ingredients
- 6 ounces semi-sweet chocolate chopped
- 1/2 cup 1 stick unsalted butter, cut into pieces
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 12 ounces fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal. This ensures your Flourless Chocolate Cake releases cleanly after baking.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Be careful not to burn the chocolate. Once melted, remove from heat.
- In a separate bowl, whisk together the sugar, cocoa powder, and salt. This will help to evenly distribute the cocoa and prevent any lumps in your cake batter.
- Pour the melted chocolate mixture into the sugar mixture and stir until well combined. The batter will be thick and glossy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Make sure each egg is fully incorporated to create a smooth and even batter for the Flourless Chocolate Cake.
- Pour the batter into the prepared springform pan and spread evenly. Bake for 30-35 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs attached.
- Let the cake cool in the pan for 15-20 minutes before releasing the sides of the springform pan. Allow it to cool completely on a wire rack before serving. This prevents the Flourless Chocolate Cake from breaking apart.
- While the cake is cooling, make the raspberry coulis. In a saucepan, combine the raspberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the raspberries have softened and the sauce has thickened slightly.
- Press the raspberry mixture through a fine-mesh sieve to remove the seeds. This will give you a smooth and velvety coulis to drizzle over your Flourless Chocolate Cake.