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Creamy Flourless Chocolate Cake with Raspberry Cream

¾-cup 35% real whipping cream
12oz- bittersweet chocolate, chopped
1/3-cup butter
6-eggs room temperature
¾-cup granulated sugar
1-tbsp vanilla

Raspberry Cream
½-cup frozen raspberries, thawed, or 2-tbsp raspberry flavoured liquer
1-cup 35% real whipping cream
1-tbsp granulated sugar

Preheat oven to 325*F
Line the bottom of a 9-inch springform pan with parchment paper
In a saucepan over low heat, heat the whipping cream chocolate & butter, stirring until chocolate is melted and smooth
Let cool slightly
Beat eggs using an electric mixer with sugar until tripled in volume and ribbons fall from beater when lifted
Beat in chocolate mixture and vanilla
Pour into prepared pan
Bake for about 50 minutes or until top is evenly puffed and firm to touch
Place on wire rack, running a knife around the cake edges; let cool in pan until just warm
The cake will fall and crack, don’t be alarmed
Remove outer ring from springform pan
Place serving plate inverted on top of cake
Invert cake onto plate and remove paper
Cut with a knife that has been warmed in warm water
Serve each piece of cake with a dollop of raspberry cream

Raspberry Cream
Press thawed raspberries with juices through sieve; discard seeds
Whip cream with sugar until peaks are soft
Beat in raspberry juice

This cake is great either warmed slightly in the oven before serving, which will give it a firm delicious pudding texture or cold, which will give it a heavier brownie texture. You’ll love it either way