Description
This Flourless Chocolate Cake with Bittersweet Chocolate & Raspberry Glaze is rich, decadent, and delicious! Happy Valentine’s Day!
Ingredients
Scale
- 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.