Lately, I have been in a baking mood. When I saw fresh raspberries were on special while doing a grocery run at Coles, I knew they would be the best accompaniment for my flourless chocolate cake. The tartness of the raspberries is just perfect for cutting through the richness of the chocolate. The cake recipe that I have used is adapted from Essential Baking. The cake is fairly easy to make but there are two steps that you have to be mindful. I have made this cake a couple of times but I was careless this time and scrambled my egg yolks while the chocolate mixture was still hot and I overbeat my egg whites. I tried saving the egg whites by trying this trick I read online by adding another egg white but it just did not work out. So, if you ever find yourself in this situation, just breathe and start another new batch 🙂 That’s baking for you. It’s always about trial and error.
250 g dark chocolate (I used 70% cocoa)
100 g caster sugar
100 g unsalted butter cut into cubes
1 tablespoon of strong coffee liqueur (I used 1 tablespoon instant coffee dissolved in a tablespoon of hot water)
125 ground hazelnut (I used ground almond since hazelnut is pretty pricey)
5 eggs, separated
fine icing sugar to dust
Fresh raspberries to decorate
125 g fresh raspberries
60g-70g caster sugar
1. Preheat the oven to 180 c. Lightly grease a 23 cm cake pan with butter and line the base with baking paper.
2. Place the chocolate butter, sugar and coffee with hot water in a heat proof bowl over a pot of simmering water (make sure the water is not boiling and the bowl is not touching the water).
3. Stir the wet ingredients occasionally to make sure they melt evenly. When the mixture has completely melted, remove it from the pot immediately. Leave the mixture to cool slightly. This step is important as you do not want the egg yolks to scramble when you mix them in.
4. Stir in the almond meal or hazelnut meal. When the mixture is cooled, beat in the egg yolks one at a time.
5. Beat the egg whites till just stiff peaks. Gently fold in the egg whites in the chocolate mixture in 2 or 3 batches with a spatula.
6. Pour the mixture into the cake pan and knock down the cake pan 2-3 times to knock out the air bubbles. Bake for an hour. Everyone’s oven temperature is a little bit different. Despite it was set at 180c, mine took only 30 minutes to bake through. After 30 minutes, just use toothpick or cake tester to test. If it comes out clean without any batter clinging to it, it’s cooked.
7. Leave the cake to cool completely.
8. Meanwhile to make the raspberry sauce,put the raspberry and sugar in a small pot. Mash up the raspberries with a potato masher or fork. Stir and heat the mixture until it’s bubbling. Once bubbling, set the heat to low and let it simmer for 3-5 minutes or till it thickens slightly.
9. When the cake is cool, dust the top with icing sugar. You can drizzle the sauce on the cake or serve it with individual slices of the cake. Top with fresh raspberries and enjoy!