Flourless Chocolate Raspberry Cake

    1 hour 10 minutes

    This lovely chocolate raspberry cake is perfect for Valentine's Day or another special occasion. The secret ingredient is whipped cream instead of butter.

    3 people made this

    Makes: 1 cake

    • 280g dark chocolate, diced
    • 1/3 cup water
    • 5 eggs
    • 1/2 cup white sugar
    • 1/4 teaspoon salt
    • 2/3 cup thickened cream
    • 1/4 cup seedless raspberry jam

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat the oven to 180 degrees C. Grease a 23cm round cake tin and line the bottom with baking paper. Grease the paper.
    2. Met the chocolate with 1/3 cup water in a double boiler. Let cool until just warm.
    3. With an electric mixer, blend the eggs, sugar and salt. Set the mixing bowl over a saucepan of simmering water (making sure the water does not touch the bowl) and heat until just warm. Return to the mixer and beat on high speed until it has frothed up, about 3 minutes.
    4. In a clean mixer bowl, beat the cream to firm peaks form.
    5. Fold the melted chocolate into the egg mixture. Fold in the whipped cream. Pour the batter into the cake tin and place the tin in a roasting tin. Pour hot water into the roasting tin so it comes halfway up the sides of the cake tin. Bake 50 minutes or until it tests done. Let cool a few minutes, then spread with the raspberry jam. Let cool completely before removing from the tin.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)