Flourless Chocolate Cake Recipe

Prepare the Oven and Baking Pan

Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth.

Mix Sugar and Eggs

In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy.

Combine Mixtures

Once the chocolate mixture has cooled slightly, add it to the egg and sugar mixture, stirring well to combine.

Add Cocoa, Vanilla, and Salt

Sift in the cocoa powder, add the vanilla extract and a pinch of salt. Stir until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Melt Chocolate

In a heatproof bowl, melt the 100g of dark chocolate over a double boiler or in the microwave. Allow it to cool slightly.

Whip Cream

In a mixing bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.

Combine Chocolate and Egg White

In a separate bowl, beat the egg white until stiff peaks form. Then, gently fold in the melted chocolate into the whipped cream, followed by the beaten egg white.

Chill the Mousse

Transfer the mousse into serving dishes and refrigerate for at least 2 hours before serving.

Heat Heavy Cream

In a small saucepan, heat the heavy cream until it begins to simmer. Do not let it boil.

Combine with Chocolate

Pour the hot heavy cream over the 150g of dark chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.

Cool Ganache

Allow the ganache to cool slightly before pouring it over the cooled flourless chocolate cake.

Cook the Raspberries

In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly.

Strain the Sauce

Strain the raspberry mixture through a fine-mesh sieve to remove the seeds, pressing down with a spoon to extract as much liquid as possible.

Cool the Sauce

Allow the raspberry sauce to cool before serving with the cake.