Gluten free flourless chocolate cake. So good. Make it.
|Unsalted butter||3/4 Cup (12 tbs)|
|Semi||sweet chocolate/A combination of bitter and milk chocolate|
|Granulated sugar||1/2 Cup (8 tbs)|
|Butter||1 Tablespoon (For greasing)|
|Powdered sugar||1/4 Cup (4 tbs) (for dusting, optional)|
|Raspberries||300 Gram (12 oz, frozen or fresh)|
|Granulated sugar||1/4 Cup (4 tbs)|
Preheat oven to 350°F/ 180°C.
Grease cake pan with butter and keep it ready. Line with parchment paper.
Melt chocolate using double boiling method and stir in butter. Mix well until smooth.
In a bowl, combine eggs, sugar and whisk together using electric mixer for 8-10 minutes until fluffy.
Add egg mixture in small batches and mix well.
Pour into prepared pan and place into larger dish. Fill with some boiling water as shown in the video.
Pop into oven and bake for 45 minutes. Once done, allow to cool completely. Dust with podered sugar as shown in the video.
In a blender, combine raspberries, sugar and puree until smooth. Strain into bowl and chill until serving for raspberry sauce.
Serve and enjoy!
Serving size Complete recipe
Calories 3986Calories from Fat 2265
% Daily Value*
Total Fat 261 g401.5%
Saturated Fat 153 g765%
Trans Fat 0 g
Sodium 338 mg14.08%
Total Carbohydrates 433 g144.3%
Dietary Fiber 39 g156%
Sugars 380 g
Protein 44 g88%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet