Flourless Chocolate Cake with Raspberries
Ingredients – 8 servings
For the flourless chocolate cake
- 1 teaspoon Vanilla Extract
- 115 g Butter
- 3 large Egg
- 1 pinch Salt
- 50 g Unsweetened cocoa powder
- 175 g Dark Chocolate
- 150 g Granulated Sugar
For the chocolate ganache
- 100 g Milk chocolate
- 100 g Dark Chocolate
- 130 ml Whipping Cream
For decoration
- to taste Raspberry
Preparation
Preheat the oven! Preheat the oven to 175 °C, in top and bottom baking mode. Line a round cake pan with a diameter of about 20–22 cm with baking paper.
Melt the chocolate and butter! Melt the 175 g dark chocolate and 115 g unsalted butter over a water bath or in the microwave, heating in short intervals. Stir until smooth, then let it cool slightly.
Mix in the sugar and vanilla! Add the 150 g granulated sugar, 1 pinch of salt, and 1 teaspoon of vanilla extract to the chocolate mixture. Mix thoroughly.
Incorporate the eggs! Gradually add the 3 large, lightly beaten eggs to the chocolate base, mixing until smooth.
Add the cocoa powder! Sift the 50 g Dutch-processed unsweetened cocoa powder into the mixture, then gently mix until you have a thick, homogeneous batter. No flour is needed, which makes the cake flourless.
Bake the cake! Pour the batter into the prepared cake pan and bake for about 25–35 minutes. The edges should be set, while the center can remain slightly soft. The exact baking time depends on the oven and the size of the pan.
Make the chocolate ganache! Chop the 100 g dark chocolate and 100 g milk chocolate into smaller pieces and place them in a heatproof bowl. Heat the 130 ml of 30% heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for 1–2 minutes, then stir until smooth and shiny.
Cover the cooled cake! Let the cake cool, then spread or pour the chocolate ganache over the top. Wait for the coating to set slightly.
Decorate with raspberries! Decorate the top with fresh raspberries to taste. It's advisable to refrigerate briefly before slicing to allow the ganache to set nicely. Cut into 8 slices; one serving is one slice.
Moist center: Don't overbake! The flourless chocolate cake will be truly delicious if the center doesn't dry out.
Cooled chocolate: Don't add the eggs immediately to the hot chocolate-butter mixture.
Silky ganache: Don't bring the cream to a boil. It's enough for it to be hot, so the chocolate melts nicely, giving you a silky coating.
Fresh raspberries: Add the raspberries just before serving if possible. This way, they stay fresher and provide a nice contrast to the chocolate.
