I was looking for a gluten-free dessert and found this recipe for flourless chocolate cake. Of course, I can’t follow any recipe exactly (where’s the fun in that?) so I added a few extra ingredients and made a tart raspberry puree to go with it. The cake turned out great – chocolatey and rich with an almost brownie-like texture.
4 ounces (squares) semi-sweet chocolate
1 stick of butter
3/4 cup sugar
1 tbsp vanilla bean paste
1/2 cup cocoa powder
Zest of 1 orange
Vanilla ice cream (optional)
1 pint raspberries
1 tbsp lemon juice
1 tbsp orange juice
1 tbsp sugar
I didn’t take any pictures while making the puree. Just throw all of the ingredients in the food processor and puree until smooth. Then put the mixture through a fine mesh strainer to get the seeds out. Refrigerate until you’re ready to use it.
Roughly chop the chocolate squares into smaller pieces.
Use a double boiler to melt the chocolate and butter together, stirring frequently. To make a double boiler place a bowl over a pot of simmering water.
When the chocolate and butter are completely melted you’ll end up with this gorgeous, glossy mixture. Try to resist drinking it.
Remove the bowl from the heat and whisk in the sugar. Once all the sugar is in, whisk in the eggs.
Sift the cocoa powder in slowly. Keep whisking.
Once all the cocoa powder is mixed in I also added 1 tbsp of vanilla bean paste (it makes everything better) and the zest of 1 orange to try to brighten up the flavour a bit.
When all the ingredients have been mixed together the cake batter should be smooth, and much thicker.
I used a 9-inch spring-form pan, which resulted in a very flat cake. You could use an 8-inch pan if you want a bit more height, though the cake is so rich that I thought the thinness of it worked. Cut out a circle of parchment paper to place in the bottom of the pan and lightly grease or butter it. Pour the batter in the pan.
Bake for 25 minutes at 375°F.
Here’s the cake once it’s been baked. Remove from the oven and let it cool for a few minutes.
Remove the collar from the pan, place a plate on top and invert the cake onto the plate.
When the cake has cooled or you’re ready to serve it, you can dust it with with cocoa powder (or icing sugar).
Add a scoop of your favourite vanilla ice cream and drizzle the raspberry puree over top.
- 4 ounces (squares) semi-sweet chocolate
- 1 stick of butter
- ¾ cup sugar
- 3 eggs
- 1 tbsp vanilla bean paste
- ½ cup cocoa powder
- Zest of 1 orange
- 1 pint raspberries
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 1 tbsp sugar
- Vanilla ice cream (optional)
- Puree raspberries, orange juice, lemon juice and 1 tbsp sugar in food processor
- Strain with a fine mesh strainer to get the seeds out
- Refrigerate until ready for use
- Use a double-boiler to melt roughly chopped chocolate squares an butter
- Remove bowl from heal and whisk in sugar
- Whisk in the eggs
- Slowly sift the cocoa powder in. Don’t stop stirring
- Mix in vanilla bean paste and orange zest
- Pour mixture into a greased springform pan
- Bake for 25 minutes at 375°F