This Flourless Chocolate Cake with Bittersweet Chocolate & Raspberry Glaze is rich, decadent, and delicious! Happy Valentine’s Day!
If you look closely enough, I mean get your pretty little nose all squished up to that screen (go ahead, I’ll wait……), you will see one plate with two forks; one glass with two straws.
That, my friends, is how romance is done.
And Flourless Chocolate Cake with Bittersweet Chocolate & Raspberry Glaze doesn’t hurt either.
I’m not sure there’s anything else I could make that would make my guy happier… Well, there is always pizza…but you know what I’m saying….
Dom is kind of a sucker for chocolate, and when I can make a dessert that is this intensely rich, decadent and gluten-free – Jack. Pot. Bing. O. Cha. Ching.
The thing that makes a flourless cake so special, beyond its extreme flavor, you ask? The soufflé-like quality that it possesses.
It rises then falls as it cools – making it possible for you to run, dance, skip and jump in the kitchen as it bakes. No worries about it falling…it will fall by design. So go ahead – get your workout in.
And this glaze? Certainly chocolate alone would be to die for, but because it’s Valentine’s Day, I thought – let’s get fancy. I added seedless raspberry jam to the melted chocolate and heavy cream to create a glaze so special that it just might bring a tear to Dom’s eye.
Okay, my eye, but I could see him getting misty, too.
For an elegant finish, a ring around the cake of fresh berries will create beautiful texture and stunning color!
Here’s to a sweet treat that is special enough for you and your favorite Valentine!
*NEWS FLASH*
CCB will be quiet for a short spell, but returning soon with a shiny new look. In the meantime, you can access posts through my Instagram, Pinterest and Facebook!
See you soon!
MORE EXCITING RECIPES FOR VALENTINE’S DAY:
Chocolate Panna Cotta with Raspberry Compote
Roasted Strawberry & Chocolate Hazelnut Panini
Rumchata French Toast with Warm Berry Compote
BUON APPETITO!
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Flourless Chocolate Cake with Bittersweet Chocolate & Raspberry Glaze
- Category: Dessert
Description
This Flourless Chocolate Cake with Bittersweet Chocolate & Raspberry Glaze is rich, decadent, and delicious! Happy Valentine’s Day!
Ingredients
- 10 oz. bittersweet chocolate, chopped
- 3/4 cup unsalted butter, cut into pieces
- 3 Tbsp. vanilla extract
- 5 large eggs, room temperature
- 1 cup sugar
- 1/2 cup heavy cream
- 6 Tbsp. seedless raspberry jam
- 8 oz. bittersweet chocolate, chopped
- 1 pint fresh raspberries
Instructions
- Position a rack in the middle of an oven and preheat to 350 degrees.
- Butter a springform pan 9″ wide by 3″ deep.
- Line the bottom with a piece of parchment paper cut to fit precisely.
- In a heavy saucepan over medium-low heat, combine the 10 oz. of chocolate and butter.
- Heat, stirring, until the mixture is smooth.
- Remove from the heat and let cool.
- Whisk in the vanilla.
- In a large bowl, combine the eggs and sugar.
- Using an electric hand mixer set on medium-high speed, beat until the mixture lightens and triples in volume, about 6 minutes.
- Pour the chocolate mixture over the egg mixture.
- Using a rubber spatula, gently fold them together.
- Pour the batter into the prepared pan.
- Bake until the top forms a crust and cracks. A toothpick inserted into the center should come out with some wet batter attached, about 45 minutes.
- Transfer to a rack.
- Immediately run a knife around the pan sides to loosen the cake; it will fall in the center.
- Press down on the edges to even the top.
- Let cool.
- Release the pan sides and remove.
- Trim off any crumbly edges.
- Invert a flat plate over the cake and invert them together. Set aside.
- In a medium-sized, heavy saucepan over medium heat, combine the heavy cream and raspberry jam.
- Bring to a simmer, then reduce the heat to low.
- Add the 8 oz. of chocolate and whisk until melted and smooth, about 1 minute.
- Remove from the heat and let stand until lukewarm, about 10 minutes. The glaze should be thick but still pourable. Set aside.
- Returning to the cake, lift off the pan bottom and peel off the parchment.
- Tuck strips of waxed (or parchment) paper under the edges of the cake and pour lukewarm glaze over the cake top.
- Using an icing spatula, coax glaze down the sides.
- When the glaze stops dripping, remove the paper.
- Press raspberries onto the sides of the freshly glazed cake.
- Refrigerate until the glaze sets, about 1 hour.
- Serve immediately, or cover with a cake dome and refrigerate for up to 1 week.
- Serve cold or at room temperature.
{Recipe adapted from Williams-Sonoma Kitchen Library: Cakes, Cupcakes & Cheesecakes.}
oops, i forgot the deserved stars
Why thank you!!! 🙂
so good. Great to surprise my wife. Thank you for sharing.
Awhh! She’ll adore your surprise! Thank you!
One plate and two forks is definitely how romance is done! And this perfect chocolate cake is the way to my heart, for sure 🙂 Perfect for Valentine’s 🙂
Perfect way to end a romantic dinner and evening, that glaze…omg yum!
I want to grab that fork through my screen and chow down! What a decadent showstopper Annie. Perfect for my Valentine! And me!
Looks so delicious and decadent Annie! Love that it’s flourless and the double dose of raspberries is a nice touch!
You can bet my face is squished up against my screen, HA! Nothing makes my heart go pitter-patter quite like a chocolate cake. Especially one that looks soooo soft. And that glaze. I’m truly dying over here! Wonderful idea for Valentine’s Day!!
I love how you folded that jam into the ganache… ooh lala! What a beauty of a cake and SO simple too! Can’t wait to see your new design, Annie! Exciting times!
Oh Annie, this is a Valentine’s Day cake extraordinaire! I love flourless chocolate cake, the. You add that luscious glaze and vibrant raspberries and take it right to the moon. Happy Valentine’s Day to you and Dom, my friend!
p.s. so excited to see your new website design!
I just realized why I’m not a fan of cakes – flour! I love flourless cakes. I guess cake texture isn’t as appealing to me. But wow, this one certainly is. And, it’s so pretty.
What a gorgeous and decadent cake, Annie – I just love the glaze! And chocolate and raspberry is definitely a match made in heaven. Beautiful!
Oh my gosh. I was craving chocolate already this morning. . .now I KNOW how I have to feed those cravings! This looks soooo good, Annie!