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Flourless Chocolate Cake with Chocolate Mousse and Raspberry Sauce Recipe

Ingredients

How to make it

  • Make Flourless Chocolate Cake:
  • Position rack in center of oven and preheat to 350°F. Lightly grease a 10 x 3-inch springform pan.
  • Place chocolate in a microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes or until almost melted. Let stand 1 minute and stir until smooth.
  • Beat butter and 2 cups confectioners’ sugar with mixer at high speed for about 3 minutes or until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
  • Beat egg whites and salt with mixer at medium speed in a dry, clean bowl until frothy. Gradually add remaining confectioners’ sugar. Increase speed to high and beat until stiff peaks form.
  • Fold melted chocolate into butter mixture. Gently fold egg whites into chocolate-butter mixture. Do not overmix (the mixture should have a few streaks of whites in it). Pour batter into springform pan. Bake for 45 minutes, or until a toothpick inserted in center has a few moist crumbs clinging to it. Be careful not to overbake or cake will be dry. Cool completely in pan on a wire rack. Upon cooling, the center of the cake will sink
  • Make Chocolate Mousse:
  • 1. Heat the milk and granulated sugar in a small saucepan over medium heat to a boil. Remove from heat. Add chocolate. Let stand for 5 minutes. Stir until melted and smooth. Stir in oil and vanilla. Let cool for about 10 minutes or until tepid.
  • 2. Beat cream in a chilled bowl with mixer at high speed until stiff peaks form. Gently fold one-half of the whipped cream into the tepid chocolate mixture. Gently fold in the remaining cream, being careful not to overmix. Carefully spoon mousse on top of cake, spreading evenly with a spatula. Refrigerate for at least 2 hours or until cold
  • Make Raspberry Sauce:
  • 1. Heat the water and granulated sugar in a small saucepan over medium heat to a boil. Add 1 cup raspberries, vanilla and orange peel. Let stand for 10 minutes. Strain raspberry mixture through a fine-meshed sieve into a bowl. Refrigerate until cold. Stir in remaining raspberries.
  • 2. To serve, run a thin-bladed knife around edge of cake to loosen it from sides of springform pan. Remove side from springform pan. With a sharp thin-bladed knife, slice cake, wiping blade clean between each cut. Place the slices on serving plates and top with some of the raspberry sauce.

Reviews & Comments 3

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    " It was excellent "
    maywest ate it and said...
    oh you just made me so happy again this is a heavenly desert thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    aussie_meat_pie ate it and said...
    Another great post - thanks :)
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    " It was excellent "
    minitindel ate it and said...
    Oooooooo i love these cakes yummmmmm for sure could you make this for me??? haha

    tink
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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