Flourless Chocolate Cake with Fresh Raspberry Sauce and Whipped Cream

We recently celebrated my husband's birthday and he said he wanted something chocolate so I decided to make a Flourless Chocolate Cake for the first time. Going into it, I thought it would be super simple and easy, but it was a little bit of a process. It's totally doable, but just make sure you have all of the ingredients and equipment ready to go before you start! I had to incorporate a fresh raspberry sauce and homemade whipped cream because this cake is RICH. It goes so well with it and I have to say this is one of the best desserts I've ever had!

Flourless Chocolate Cake 

Adapted from AllRecipes

1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

18 oz. semisweet chocolate chips

1 cup unsalted butter

6 eggs at room temperature

2-3 cups boiling water for water bath

1. Preheat oven to 300 degrees F. Grease and line a 9-inch round cake pan with parchment paper and set aside. *(see tip below)

2. In a small saucepan over medium heat, combine the water, salt and sugar. Stir until completely dissolved and set aside.

3. Microwave chocolate chips in a large microwave safe bowl for 1 minute. Stir and cook for 30 seconds intervals until completely melted. Pour the chocolate into the bowl of an electric stand mixer.

4. Cut the butter into tablespoons and beat into the chocolate, 1 tablespoon at a time. 

5. Beat in the hot sugar-water.

6. Slowly beat in the eggs, one at a time.

7. Pour the batter into the prepared cake pan. Place the cake pan into a larger oven-safe pan (I used a 12” Dutch oven skillet) and place in oven. Using a liquid measuring cup, fill the pan with about 2 cups boiling water halfway up the side of the cake pan.

8. Bake cake in the water bath for 45 minutes. The center will feel slightly sticky but firm. Very carefully remove both pans from the oven. Let cool for 1 hour.

9. Chill cake overnight in the pan. 

10. To remove, pull the handles of the parchment paper up and invert onto a serving plate. Cut into slices and serve with fresh raspberry sauce and whipped cream. Store leftovers in the fridge.

*Tip: Trace the base of the cake pan and add two handles on the sides for easy removal. The shape with look like a large wrapped candy. After you trace it, cut out the shape and place in the bottom of the pan with the handles sticking up on two sides.

Fresh Raspberry Sauce

Adapted from Tastes of Lizzy T

1 cup fresh raspberries

1/4 cup + 2 Tbsp. granulated sugar

1/4 cup water

1/4 tsp. vanilla extract

1 tsp. cornstarch

1 Tbsp. water

1/2 Tbsp. butter

1. In a small saucepan over medium heat, stir together raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add vanilla.

2. In a small bowl, whisk the cornstarch and water until combined.

3. Pour cornstarch mixture into the boiling raspberry mixture. Stir and boil over medium heat for 4 minutes or until the mixture has thickened.

5. Remove the pan from the heat.

6. Add butter and mix until the butter has completely melted.

7. Allow sauce to cool for 15 minutes before serving.

Homemade Whipped Cream

Adapted from Alton Brown

1 cup heavy whipping cream

2 Tbsp. sugar

1 tsp. vanilla extract

1. Place a metal mixing bowl and metal whisk(s) in the freezer for 15 minutes.

2. Place the sugar into the mixing bowl and add the whipping cream and vanilla. Using an electric mixer, beat just until the cream reaches stiff peaks.

*Store any unused portion in an airtight container for up to 10 hours.