Flourless Chocolate Cake - rich, fudgy, chocolatey and deliciously moist gluten-free flourless chocolate cake made with just 7 simple ingredients that can be prepped ahead for Valentine's Day or any occasion. Serve it with my homemade Raspberry Sauce for a gourmet-style treat that tastes exceptionally HEAVENLY in every bite!
Preheat oven to 300°F. Prepare a 9-inch cake pan by lining the bottom with parchment and lightly buttering the sides. If desired, dust with cocoa powder and tap out any excess.
In a medium (microwave safe) bowl, microwave the chocolate for about 30 seconds then add butter and continue melting in the microwave in a 30-second interval; stirring after each interval, until completely melted and smooth. This might take about 2 minutes or so. If the microwave is not your thing, then melt in a double boiler over medium heat stirring occasionally until melted. Set aside.
Add eggs to a large bowl, then whisk using a mixer, for about 1 minute. Add sugar, vanilla extract, salt. Continue mixing until the mixture is pale in color and frothy.
Pour in the chocolate and butter mixture, mix until incorporated.
Finally, add the cocoa powder and continue mixing until fully incorporated. Do not over mix.
Pour batter into the prepared cake pan and bake for about 40-45 minutes or until a long toothpick or skewer inserted into the cake comes out moist with clumps.
It’s ok if the cake seems underbake. It should be moist but not wet.
If using a thermometer, it is done when the internal temperature reaches 200 degrees F. Remove from the oven and let it cool in the pan. This might take about 45- 60 minutes.
As the cake cools it sinks in the center, do not be alarmed. It’s the beauty of this cake.
Cover the pan with plastic wrap and move the cooled cake to the fridge and let it continue to cool, this would take about 5 hours or refrigerate overnight.
When ready, run a knife around the edge of the pan to loosen the cake. Remove from pan and trim off the raised rim around the edge of the cake, as necessary. Slice and serve with this homemade whipped cream and raspberry sauce.
In a medium saucepan add raspberries, granulated sugar, water, lemon zest and juice to a boil.
Reduce heat and let it simmer on low heat, uncovered for about 5-6 minutes. Then add cornstarch continue cooking or until thickened to coat the back of a spoon, about 5 minutes or more.
Remove and drain through a sieve, pressing on solids to extract all liquid. Discard seeds.
Let it cool completely, then place in the fridge until ready to be served.
Pour into a small bowl, cover with plastic wrap, and refrigerate until chilled, about 30 minutes or overnight.