Flourless chocolate
Indulgence in a rich dessert can elevate any occasion, and the flourless chocolate cake exemplifies this perfectly. This cake is not just delicious; it also caters to those with gluten sensitivities.
To guarantee the best results, focus on using high-quality chocolate and adhere to the preparation steps carefully.
Ingredients
- 8 ounces bittersweet chocolate such as Ghirardelli or Guittard
- ½ cup unsalted butter
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy cream for ganache
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- In a double boiler, melt the bittersweet chocolate and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
- In a separate bowl, using an electric mixer, whisk the eggs until foamy. Gradually add the sugar and continue to whisk until the mixture is thick and pale.
- Gently fold the egg mixture into the melted chocolate in three additions, being careful not to deflate the eggs. Add the vanilla extract and salt, and mix until fully combined.
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until the center is set. Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform.
- Refrigerate the cake for at least 8 hours or overnight to enhance the flavor and texture.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the remaining bittersweet chocolate (about 4 ounces) in a bowl and let sit for 10-15 minutes. Stir until smooth and pour over the chilled cake.
- Garnish with fresh raspberries before serving.