Flourless Chocolate Cake with Raspberry Port Sauce

flourless_chocolate_cake

Created for the Heart Casserole

1. Preheat oven to 190°C (375°F). Generously butter the bottom and sides of the Le Creuset heart Casserole. Combine chocolate and butter in a double boiler or a heat-proof bowl set over a pot of gently simmering water. Stir until melted and smooth. Remove from heat and whisk in sugar. Add eggs, one at a time, whisking well after each addition. Add cocoa powder, espresso powder and salt, whisking until just combined. Stir in vanilla.

2. Pour batter into casserole. Bake for 30 minutes or until a toothpick inserted near the center comes out with only a few moist crumbs attached. Transfer to a cooling rack and let cool for 5 to 10 minutes before serving (cake will sink slightly).

3. To prepare the sauce, combine raspberries, sugar and port wine in a small saucepan. Bring to a simmer and cook, stirring occasionally until the berries break down and the sauce has thickened, about 15 minutes. Use as is, or strain through a fine-mesh sieve for a smoother texture. Drizzle over cake and serve with a heaping scoop of vanilla ice cream, if desired.

4. Bon appétit!

NOTES
This cake is best served slightly warm. Decadent in flavour and silky in texture, it’s perfect for sharing with a special someone. Topped with a drizzle of raspberry port sauce, this is dessert at its best.



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Cake Ingredients:
4 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons unsalted butter, cubed
½ cup granulated sugar
3 large eggs
1/3 cup dark or Dutch process cocoa powder, sifted
½ teaspoon instant espresso powder
Pinch salt
1 teaspoon vanilla extract

Sauce Ingredients:
170 grams (6 oz.) fresh raspberries
¼ cup granulated sugar
2 tablespoons port wine

Preparation Time:
30 minutes

Cooking Time:
45 minutes

Serves 4 to 6