This is one of those amazing desserts that make you crave it again and again, especially if you are a chocolate lover. I also include my raspberry coulis recipe with this one too! The marriage of chocolate and raspberry is like no other combination and they were meant for each other! Using a cheesecake spring form pan makes it much easier and I include it in the tools list. You will be the hit of the party with this delicious dessert treat! This is a flourless cake, so anyone with a gluten allergy can eat it without worry.
This cake was as staple featured on the Columns Hotel dessert cart and sold out every night, and with only three ingredients for the cake itself it is quite a treat.
Each recipe makes one (1) cake that serves 12 to 16 portions, depending on how you cut the slices.
|1||8” Spring Form Pan, 2 1/2” high or more, buttered and lined with buttered parchment or wax paper. Wrap the outside of the pan with a double layer of foil.|
|1||10” Cake pan for water bath|
|Parchment or wax paper|
|2||Medium stainless steel bowls|
|1||Wire Whisk or a mixer with beater attachments|
|6||Large||Eggs (10.5 ounces by weight)|
Preparation Steps Note: Preheat oven to 425° F.
|1.||Make a double boiler by placing just a few inches of water into the sauce pot and heating over medium heat. Then set the bowl with the chocolate and butter over the pot. Stir occasionally until smooth and melted. This can also be melted in a microwave, but care should be taken to remove and stir about every 10 seconds. Remove from the heat when there are just a few small chunks of chocolate un-melted. Stir again until chocolate is fully melted.|
|2.||Add the eggs to the other bowl and place it over the pot just like you did in step 1. Stir continuously to prevent the eggs from sticking or cooking. This is going to temper the eggs, once they are warm remove from the heat. Now beat the eggs with the wire whisk or mixer beater until they triple in volume and soft peaks form when lifting the whisk or beater.|
|3.||Take the rubber spatula and gradually fold in the eggs into the chocolate mixture until almost incorporated then and mix until fully smoothed and there are no noticeable streaks.|
|4.||Using the rubber spatula transfer the chocolate mixture into the spring form pan and smooth the top.|
|5.||Set the pan into the 10” cake pan and add 1” of hot water into the larger pan to form a water bath.|
|6.||Bake in the 425° F oven for 15 minutes. Then remove and allow it to cool completely, about an hour.|
|7.||Cover with plastic wrap and refrigerate for at least 3 hours.|
|8.||To unmold from the pan run a metal spatula or knife around the sides of the cake then release the side of the spring form pan. Take a plastic wrap lined plate and place it on top of the cake and turn it over. Wipe the bottom of the pan with a hot, damp towel then remove the bottom of the pan and the paper liner. Turn the cake over again onto a cake serving plate or platter.|
Raspberry Coulis Sauce
|1.||Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.|
|2.||Put the raspberries and the sugar syrup in a blender and puree.|
|3.||Strain through a fine mesh sieve to remove the seeds and stir in the kirsch if using.|
|The sauce keeps well when tightly covered in the refrigerator for 4-5 days and freezes great for several months. Tip: To freeze individual portions, fill ice tray container with the sauce and when frozen, transfer the sauce cubes to a zip lock bag. When needed just pull out the amount of sauce cubes and warm up and serve.|
|I hope you enjoy this recipe as much as we have over the years; it is one of our favorite chocolate recipes in our house as I am sure it will be in yours too!|