Flourless Chocolate Cake with Raspberry Coulis
A luxurious dessert, this flourless chocolate cake with raspberry coulis is a piece of art. It’s an intense, rich, low-carb and impressive truffle-like tart to serve on special occasions.
Ingredients
- Loaf cake pan 9x5 inches
- Sieve
- Rubber Spatula
- Microwave-safe Bowls
Instructions
- Preheat the oven to 320°F.
- Grease a 9x5-inch loaf pan with vegetable oil and line with parchment paper leaving extra paper hanging from the sides of the pan.
- In a large bowl, beat the eggs and sugar together with a whisk or electric mixer until reach a smooth, thick and lightened batter.
- In a large microwave-safe bowl, combine the butter and chopped chocolate. Heat in the microwave at full power in 30 seconds intervals two or three times until melted, stirring with a rubber spatula.
- Gradually add the melted chocolate to the egg mixture a little at a time. Mix in the ground walnuts and salt. Scrape down the bowl with the rubber spatula to incorporate it well. Transfer the cake batter to the loaf pan.
- Place a large roasting pan on the center rack of the oven. Place the loaf tin in the pan and fill with hot water to about 1/3 up the loaf pan.
- Bake for 30 minutes at 320°F then Increase temperature to 350°F and bake for about 20 minutes more, until the cake is set. The cake should have a slight dip in the center, this is normal. Remove and allow it to cool completely in the pan.
- To make the ganache: Combine the chocolate chips and cream in a large microwave-safe bowl. Microwave at full power for 1 minute. Whisk together until a glossy ganache forms.
- Pour it over the cooled cake in the pan. Let it stand until set, or refrigerate to speed this process.
- To make the raspberry coulis: combine the raspberries and 1 cup of sugar in a medium saucepan. Cook until the raspberries release their juices, for about 7 minutes. Add sugar to taste if you like. Cook until dissolve. Remove from the heat and let cool.
- Place the mixture in a food processor or blender and pulse until pureed.
- Place a sieve over a large bowl and pour the raspberry puree through; press using the back of a spoon or rubbery spatula to force the liquid through the sieve and discard the solids.
- Transfer the coulis to a jar with an airtight lid and keep it in the fridge until ready to serve.
- Remove the cake from the pan using the overhanging parchment paper. Peel away the paper and discard it.
- To serve, pour the raspberry coulis on dessert dishes and plate cake slices on top.
Notes
Variations: This cake is also excellent served with unsweet whipped cream or vanilla ice cream.
Storage: sits well overnight at room temperature for up to 2 days, or in the fridge for up to 5 days. Remove 30 minutes before serving to return the fudge texture.