It doesn't get much more decadent than this, folks.


I feel like flourless chocolate cake is one of those desserts that when you bring it out on a platter, everybody oohs and aahs and comments "I can't believe you went to all the trouble" and "Amanda, you're just the BEST" (that last one is maybe not real). In any case, it's a really special looking cake.

The funny thing about this recipe is that considering how fancy and elegant it looks, it's actually REALLY easy to make. Like, it's one of my easiest desserts. But don't tell anybody that; let them think you slaved in the kitchen all day!

This is what happens when you forget to take the picture before everyone has a piece of cake!

the recipe

ingredients


For the cake:

  1. 8oz. good semisweet chocolate chips (I like Ghirardelli)
  2. 1 cup salted butter
  3. 3/4 cup white sugar
  4. 1/4 cup packed brown sugar
  5. 6 eggs
  6. 1/2 cup cocoa powder
  7. 1Tbs. vanilla extract
  8. Dash of kosher salt
  9. Powdered sugar (for topper)


For the raspberry sauce:

  1. 1 half-pint package fresh raspberries
  2. 1/2 cup white sugar
  3. 1/4 cup water
  4. 1 cup (12oz.) seedless raspberry jam
  5. 1Tbs. raspberry liqueur, like Chambord or Framboise

directions


For the cake:

  1. Preheat oven to 325 degrees. Spray a springform pan with cooking spray and line the bottom with a circle of parchment, then coat the top of the parchment with the spray.
  2. Place butter in a heat safe bowl, and microwave until about halfway melted. Add in the chocolate chips and continue to microwave in 25 second bursts (stirring between each round) until all melted together. Be very careful not to microwave longer than 25 seconds at a time to avoid burning the chocolate. Once all melted and mixed together, set aside for several minutes to cool.
  3. With your mixer, beat the white sugar, brown sugar and eggs until fluffy. Turn down your mixer to low and add in the cocoa powder, vanilla and salt. Slooooowwwwly drizzle in the chocolate mixture until just combined. Mix by hand with a spatula to make sure everything is mixed together.
  4. Pour the batter into the pan and smooth the top; rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the fridge for at least 2 hours or overnight.


For the sauce:

  1. Set aside a few raspberries from your package for cake toppings.
  2. Place the package of raspberries, white sugar, and water in small saucepan. Bring to a boil, lower the heat, and simmer for about 8-10 minutes, mushing up the raspberries with a spoon as you go.
  3. Add the jam and liqueur to the saucepan and stir to combine.
  4. Pour entire mixture into a food processor and process until smooth.
  5. *If you don't want seeds in your sauce, you can also strain your entire mixture after processing it (I do this).
  6. Chill until ready to serve.


To serve:

  1. When ready to serve, remove the cake from the pan and place it on a platter. Toss a few fresh raspberries in the middle, sprinkle the top with sifted powdered sugar, and get ready for those oohs and aahs and "oh you shouldn't have"'s.
  2. When serving cake, make sure to put a nice spoonful of sauce on the bottom of the cake plate, then place the cake on top, and then drizzle just a bit more sauce on top. I love the sauce. (see picture below)