Ultimate flourless chocolate cake

8 servings

Ingredients

Quantity Ingredient
10 ounces SEMISWEET CHOCOLATE, COARSELY CHOPPED
2 ounces BITTERSWEET CHOCOLATE, COARSELY CHOPPED
1½ cup GRANULATED SUGAR
12 ounces BAG FROZEN UNSWEETENED RASPBERRIES
½ cup GRANULATED SUGAR
1½ cup HEAVY CREAM
1 tablespoon PLUS 2 TEASPOONS GRANULATED SUGAR
1½ teaspoon INSTANT COFFEE GRANULES
¾ cup BOILING WATER
12 ounces UNSALTED BUTTER, SOFTENED
6 larges EGGS, AT ROOM TEMPERATURE
1 tablespoon VANILLA EXTRACT
1 tablespoon BLACK RASPBERRY LIQUEUR, SUCH AS CHAMBORD
1½ teaspoon VANILLA EXTRACT
FRESH RASPBERRIES FOR GARNISH (OPTIONAL)
- Judith

Directions

CHOCOLATE CAKE

RASPBERRY COULIS

DECORATION

Make the cake:

Position a rack in the center of the oven and preheat to 350 degrees F.

Butter the bottom and sides of a 9-by-2½-inch round springform pan.

Line the bottom of the pan with a round of parchment or waxed paper and

butter the paper.

In a food processor fitted with the metal blade, process the chocolates,

sugar and coffee for 15 to 20 seconds until finely ground.

With the motor of the food processor running, pour the boiling water

through the feed tube. Process for 10 to 15 seconds, until the chocolate

is completely melted. Using a spatula, scrape down the sides of the work

bowl. Add the butter and process for about 5 seconds, or until incorporated. Add the eggs and vanilla and process for about 5 seconds,

just until the mixture is smooth and creamy. Scrape the chocolate batter

into the prepared pan and smooth the top with a rubber spatula.

Bake for 55 to 60 minutes, until the edges of the cake are puffy and the

center is just set. Cool the cake in the pan set on a wire rack for 30

minutes. Cover and refrigerate for at least 3 hours, or until ready to

serve.

Make the raspberry coulis:

In a medium saucepan, combine the frozen raspberries and sugar.

Cook

over medium heat, stirring constantly with a wooden spoon, until the

sugar is completely dissolved and the berries are soft. Do not let the

mixture boil. Strain the raspberry mixture through a fine-meshed sieve

into a bowl. Stir in the raspberry liqueur. Cover and refrigerate.

Decorate the chocolate cake:

Run a thin-bladed knife around the edge of the cake to loosen it from

the sides of the springform pan. Remove the side of the springform pan.

Invert the cake onto a serving plate. Peel off the paper.

Refrigerate

the cake while you prepare the whipped cream.

In a chilled large bowl, using a handheld electric mixer set at medium

speed, beat the cream with the sugar and vanilla just until stiff peaks

begin to form.

Using an offset metal cake spatula, spread a thin even layer of whipped

cream over the top of the chocolate cake. Fill a pastry bag fitted with

a star tip (such as Ateco #6) with the remaining whipped cream.

Completely cover the top of the cake with whipped cream rosettes.

To serve, drizzle some of the raspberry coulis onto each dessert plate.

With a sharp thin-bladed knife, slice the cake, wiping the blade clean

between each slice. Place the slices on the dessert plates, and garnish

with fresh raspberries if desired.

Sutton Submitted By CHARLENE DEERING On 03-13-95

Related recipes