Chocolate, sugar, eggs and butter…Need I Say More?!


Flourless Chocolate Cake with Raspberry Coulis
Flourless Chocolate Cake with Raspberry Coulis
Baked up and ready for Coulis. Yes, it's supposed to look like this.
Baked up and ready for Coulis. Yes, it’s supposed to look like this.

All you need to prepare this easy, fudgey, chocolate delight is a springform pan, some good chocolate-1 1/2 cups of chips or 8 ounces by weight, I used Guittard in this recipe, 6 eggs, 1/2 cup sugar and 6 tablespoons of butter. The raspberry Coulis is a bag of frozen raspberries and 1/2 cup sugar.

This recipe came from an old issue of Everyday Food and I believe it is also in Martha Stewarts Cakes book.  Yes her finished cake looks crackly like mine!

Preheat oven to 275F.  Yes 275!  Grease a 9-inch springform pan and line edge with parchment.

Separate 6 large room temperature eggs….actually it is easier to separate them when right out of fridge and then bring to room temperature!

Put 6 tablespoons of butter and 1 1/2 cups semisweet or dark chocolate in a microwave safe bowl and microwave in 30-second increments until melted.  Stir until smooth.

In another bowl, using an electric mixer, beat egg whites to soft peaks.  Gradually addd in the 1/2 cup of granulated sugar and beat until stiff glossy peaks form.

Into the slightly cooled and melted chocolate mixture whisk in the yolks.  Now whisk 1/4 of the chocolate mixture into the egg whites and then GENTLY FOLD remaining chocolate mixture into the whites.

Pour batter into prepared pan and smooth top.  Bake for approximately 45-50 minutes or until sides pull away from pan and cake is just set in centre.  Cool completely.

Sprinkle with icing sugar or prepare the Raspberry Coulis and serve with the cake or serve the cake with ice cream and Coulis or whipped cream and Coulis…

For Raspberry Coulis:

Add frozen bag of raspberries to medium pot on medium-low heat and add about 1/2 cup granulated sugar and about 1/3-1/2 cup of water.  Cook until sugar is dissolved and berries are thawed.  Let cool slightly and pour through sieve, discarding seeds.  Refrigerate until cold.  Can be kept for several days.

All ready to serve.
All ready to serve.

For a nice presentation add a dollop of sauce to side of dessert plate, place cake in centre with some vanilla ice cream or whipped cream and drizzle a little more of the Coulis over the cream.  Garnish with a few fresh berries.

 

 

 

 

 

 

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One Comment Add yours

  1. Shona says:

    Not only is it beautiful to look at but it is incredibly tasty. Loved it!!!

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