Flour Less Chocolate Cake With Fresh Raspberry Sauce
From vivian 17 years ago
- 45 minutes to make
- Serves 8
This is death by chocolate
Ingredients
- 6 eggs shopping list
- 6 oz. best quality chocolate (I prefer milk chocolate as found dark to bitter) shopping list
- 9 oz. whipped cream (heavy cream) shopping list
- 1/2 pt. fresh raspberries for garnish shopping list
- RASPBERRY SAUCE: shopping list
- 1/2 pt. raspberries shopping list
- 1/2 c. water shopping list
- 1/4 c. sugar shopping list
How to make it
- You will need a mixer with a wire whip attachment.
- 10 inch cake pan and a second pan larger than 10 inches for a water bath.
- Heat the chocolate in a bowl over boiling water.
- Whip the eggs to full volume in mixer.
- Fold the eggs into the chocolate, then fold in the whipped cream.
- Blend well.
- Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.
- Bake cake in water bath with water coming up about 1 inch on the pan. Bake at 350f /180c for 45-50 minutes.
- Cool 10 minutes. (Cool with cake tin in the water as will flop if taken out of water)
- Turn out of pan onto cake plate.
- Make raspberry sauce by combining all ingredients and bringing them to a boil.
- Strain and cool the sauce.
- Garnish the cake with fresh raspberries and serve with the sauce.
The Rating
Reviewed by 3 people-
Hi Vivian!! I finally got my Kitchen Aid Electric mixer and made my version of a flourless cake- flourless chocolate almond cake. I just topped it with delicious strawberries, and kept it simple.
invisiblechef
in loved it
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