Gluten-free chocolate cake served with raspberry sauce, whipped cream, and fresh berries.
Flourless Chocolate Cake
For the Cake:
7 oz semi-sweet chocolate chips*
14 tbsp (1 ¾ sticks) unsalted butter
1/2 cup sugar
1 tbsp vanilla extract
3 tbsp cocoa powder
For the Ganache:
1/3 cup heavy cream
2/3 cup semi-sweet chocolate chips
*7 oz of chocolate chips is about 1 cup plus 2 tbsp
1. Make the Cake: Preheat the oven to 375°F. Grease a 9-inch springform cake pan.
2. In the bowl of a double boiler, melt the dark chocolate. Once it is almost completely melted add the butter and sugar. Once the mixture is blended, transfer to a larger bowl and let sit for a couple minutes. Whip in the eggs, vanilla, and cocoa powder. Transfer to the cake pan. Bake for about 35-40 minutes, or until the cake is puffy and the middle is only slightly jiggly.
3. Make the Ganache: Once cake is cooled, make the ganache. Place the cream in a heat-proof cup. Place in the microwave in 15 second increments, until cream is about to boil. Add the chocolate chips and let sit for one minute. Then, stir until the chocolate completely melts into the cream. Allow the ganache to cool for 10 minutes, then pour onto the cake. Spread evenly with a spatula. Sprinkle the orange zest on top to decorate.
12 oz fresh or frozen raspberries
1 tbsp lemon juice
1/3 cup granulated sugar
Cook all ingredients in a medium saucepan over medium heat. Cook until mixture reaches a boil. Strain out the seeds so you have a smooth sauce.
3/4 cup whipped cream
2 tbsp sugar
1 tsp vanilla extract
Whip all ingredients together with a hand mixer until stiff peaks form.