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Flourless Chocolate Cake


Flourless Chocolate Cake

Source: Glorious Treats

Cake Ingredients:
12 oz. semi-sweet chocolate, broken into pieces
3/4 cup unsalted butter, cubed
5 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons water
1/4 cup unsweetened cocoa powder

Glaze Ingredients:
4 oz. semi-sweet chocolate, broken into pieces
3 tablespoons unsalted butter, cubed

Serve with raspberry sauce

Directions:
Prepare a 9" springform pan by coating in butter or cooking spray.

In a medium-sized, microwave-safe bowl, add 12 oz. chocolate and 3/4 cup butter. Microwave on 50% power for 1 minute and then stir. Continue to microwave on 50% power in 30 second intervals until completely melted. Set aside.

With an electric mixer, whisk the eggs on medium speed for about 1 minute. While whisking, add the sugar, vanilla extract, salt and water. Continue whisking for about another minute until the mixture is foamy, pale and doubled in volume.

Reduce the mixer speed to low and slowly add the chocolate mixture. Increase the speed to medium and mix until incorporated, about 30 seconds.

Add the cocoa powder and whisk just until fully incorporated.

Pour the batter into the pan and bake at 300 for 40-45 minutes. Bake until the edges are fully baked and a toothpick inserted in the middle comes out with moist clumps, not wet batter. It may seem under-baked, but do not overcook.

Cool the cake in the pan on a wire rack for 30 minutes. Cover with foil or plastic and refrigerate for at least 6 hours or overnight.

Run a knife around the edge of the pan to loosen the cake. Remove the sides of the springform pan and place the cake on a platter.

To make the glaze, combine 4 oz. chocolate and 3 tablespoons butter in a microwave-safe bowl. Microwave on 50% power in 30 second intervals until melted, stirring after each interval. Pour the glaze over the top of the cake, spreading to within 1/4 inch of the edge.

Serve at room temperature, drizzled with raspberry sauce.

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