Flourless Chocolate Cake with Raspberry Filling and Chocolate Ganache
Here is my favorite flourless chocolate raspberry cake. I first made this recipe alongside (and topped with) raspberry mousse when my sister came to visit. She is gluten-free and likes chocolate and her husband loves mousse, so why not?
After tasting it my husband soon after requested a flourless chocolate cake with raspberries for his birthday. I couldn't have been more pleased. It is super easy and irresistibly decadent.
After tasting it my husband soon after requested a flourless chocolate cake with raspberries for his birthday. I couldn't have been more pleased. It is super easy and irresistibly decadent.
Flourless Chocolate Cake with Raspberry Filling and Chocolate Ganache
Cake
1 Cup butter
2 Cups semisweet chocolate chips
1 1/2 Cups sugar
2 tsp Vanilla
6 Large eggs
1 Cup cocoa
Ganache
1 Cup heavy cream
1 Cup semisweet
1 1/2 tsp Espresso powder
Raspberry Filling
Two cups raspberries
2 T sugar
2 T corn starch
Directions
Cake
Line two round 8" cake pans with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
Whisk the sugar and vanilla into the chocolate mixture. Add the eggs and whisk till well blended. Stir in the cocoa powder.
Pour batter equally into the two prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.
In a medium saucepan bring the heavy cream just to a simmer over medium-high heat (until bubbles just begin to form on the edges). Wisk in espresso powder. Pour over chocolate and let sit for 5 minutes. Stir to combine until smooth.
Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
Whisk the sugar and vanilla into the chocolate mixture. Add the eggs and whisk till well blended. Stir in the cocoa powder.
Pour batter equally into the two prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.
Ganache
In a medium saucepan bring the heavy cream just to a simmer over medium-high heat (until bubbles just begin to form on the edges). Wisk in espresso powder. Pour over chocolate and let sit for 5 minutes. Stir to combine until smooth.
Raspberry filling
In a medium saucepan bring raspberries, corn starch, and sugar to a boil. Remove from heat and mash slightly.
Assemble
Layer on a cake stand or serving platter. Place one layer of cake, spread a thin layer of ganache, then the raspberry filling, then another thin layer of ganache. Add the top cake layer. Cover with ganache. Let harden. Garnish with additional raspberries. If desired, sift on a little powdered sugar just before serving. Store leftovers (if there are any) in the refrigerator. Enjoy!
Here's another method of assembling. Use a biscuit cutter to make tiny cakes. This one is topped with raspberry mousse!
The birthday boy and baby girl!
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