Raspberry Flourless Chocolate Cake

My family's version of comfort food is anything with chocolate and raspberries. The flourless chocolate cake is smooth, melts in your mouth and is covered in sweet, tart, raspberries. If you have allergies, it's a delicious option for those that cannot eat wheat. The cake can also be made dairy free by replacing the butter with coconut oil and using a dairy free chocolate. 

Yield: 8 servings

Time: 1.5 hours

Ingredients 

• 1 stick (1/2 cup) unsalted butter (or coconut oil or vegan butter)
• 1 1/2 cups (250g) dark chocolate chips (63% cacao)
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 3 tablespoons cacao powder
• 1/4 teaspoon kosher salt
• 2 tablespoons cornstarch
• 1 cup raspberry jam
• 2 teaspoons Chambord (optional)
• 1 pint fresh raspberries

Instructions 

• Pre-heat your oven to 350F.
• Grease a 9 inch wide, 3 inch deep springform pan. Line the bottom with parchment paper.
• In a small saucepan, melt the butter slowly. Be careful to not let the butter bubble. Keep it at a soft gentle heat. Once the butter has melted completely, add the chocolate chips off heat. Push the chocolate chips down into the butter. Allow the butter and chocolate to sit for 2 minutes without stirring. After it has sat for a moment and the chocolate is warmed through, stir until its homogenous and glossy. Set aside.
• In a mixing bowl with a whisk attachment, add the brown sugar and vanilla extract. Start the mixer on slow and add the room temperature eggs. It's important the eggs are room temperature. Once the eggs and sugar have combined, turn on high speed and whisk for 5-10 minutes. The eggs and sugar will create a thick pale mixture and double in size.
• While the eggs and brown sugar are whisking, in a medium bowl add the cacao powder, salt and cornstarch. Whisk until there are no clumps or sift until combined. Set aside.
• Once the eggs and brown sugar have doubled in size, using a spatula fold in the chocolate butter mixture into the mixing bowl until homogenous. (Be careful to make sure the chocolate mixture is lukewarm and not hot or you will scramble your eggs).
• Using a spatula, fold in the cacao cornstarch mixture (dries) in three addition until fully combined into your batter.
• Pour the batter into the greased springform pan and bake in the center of the oven for 20 minutes.
• Once baked, chill the flourless cake in the pan for 1 hour in the refrigerator.
• In a small saucepan add the raspberry jam and Chambord. On a gentle heat, warm until everything is combined and the jam is easy to work with. Set aside.
• Gently take the cake out of the pan and peel away the parchment. Place on a cake plate.
• Pour jam on top of cake evenly and top with fresh raspberries. Enjoy!

Recipe Notes: 

If you have allergies, it's a delicious option for those that cannot eat wheat. The cake can also be made dairy free by replacing the butter with coconut oil and using a dairy free chocolate.