Flourless Chocolate Raspberry Cake

🧂 Ingredients

• 10 oz dark chocolate

  (65% cacao or better)
• ¾ cup butter

  (cubed)
• 6 large eggs
• ¼ cup sugar

  (or honey - add 1 tablespoon more cacao if substituting honey)
• 2 cups raspberries

  (mash 1 c of the berries slightly - reserve 1 c for topping baked cake)
• 2 tablespoon cacao powder

  (or cocoa, for coating the mashed raspberries)
• 2 tablespoon confectioners sugar

  (for dusting the baked cake when serving)

Instructions

• 1 Preheat your oven to 325°F (160°C) and line the bottom of an 8 or 9-inch
  springform pan with parchment paper. Butter the sides of the pan, coat with
  non-stick cooking spray, and dust with cacao powder (or cocoa).
• 2 Break the chocolate pieces into small pieces, as uniform in size as possible.
  Place in a large bowl, add the butter, and microwave in 30 second increments.
  Stir after each 30 second heating, until all of the chocolate is melted, mixed
  with the butter, and smooth.
• 3 Beat the eggs and sugar (or honey + cacao powder) using a stand mixer or hand
  mixer until light and bubbly. The egg mixture will nearly double in volume when
  beaten. Gently fold the beaten egg mixture into the chocolate a little bit at a
  time, carefully trying not to burst all of the bubbles. Add in portions of the
  egg mixture until fully incorporated to the chocolate.
• 4 Mash the fresh raspberries with the back of a spoon, only partially breaking
  them up. Stir cacao powder in just enough to coat the mashed raspberries, then
  gently add into the cake mixture. Only stir the raspberries enough that they are
  distributed throughout the cake batter.
• 5 Transfer to the springform pan and bake at 325°F (160°C) for 40-45 minutes or
  until the center of the cake is only slightly jiggly but firm to the touch.
  Allow to cool to room temperature, then refrigerate for at least two hours
  before serving. Top with more raspberries and confectioners sugar, if desired.

Nutrition Info