Do you need a Chocolate fix?
This Flourless Chocolate Cake with Raspberries is the perfect combination. It’s big on that rich dark chocolate taste, with tart & fruity raspberries, which makes it a winner all round.
There’s no shortage of chocolate love in our household. Having recently decided to indulge my sweet tooth and inherent craving for something fresh & fruity, this little gem was born.
Now I know this cake ain’t exactly gonna rock the Internet, raspberries and chocolate aren’t exactly a newly discovered combination. Though I must say that there’s something to be said for an oldie, but a goodie.
Chocolate and orange, chocolate and coconut, chocolate and sea salt… I could happily work my way though this list and be a very happy gal!
Now the beauty of this recipe, is it is gluten free.
It’s choc full of yummy bits & bonus, with raspberries (nutritional rubies in this case) to form a super delicious, tart & yummy crumb, (alongside) a teeny bit of almond meal.
This has already been tested on two other chocolate loving gals like me.
Consensus = omg! I need this recipe!
I can’t believe it only has a half cup of sugar…amazing…and so it went!
If you want to try the cake that rocked our socks last tea time, then read on.
I hope it rocks your little corner of the Internet too ;)
230g dark choc
3 eggs, separated
1/2 cup raw sugar, (add more if you like your cake sweeter)
100g almond meal
Optional-icing sugar to dust.
Melt butter in the microwave, 30 secs
Add dark chocolate and stir through the melted butter.
Microwave in10 sec bursts until melted through (approx 40secs)
Stir the yolks, into the cooled chocolate mixture
Whisk the egg white until they reach soft peaks
Combine the chocolate mixture with the raw sugar and almond meal. Gently fold in the egg whites and raspberries.
Spoon into a lined baking. Tin and bake for 45-50 mins at180C/356F or until the centre is firm to the touch. Remove from oven.
As the cake rests, the top will naturally sink (as most flourless cakes do.)
Dust with icing sugar to serve.