Chocolate Flourless Cake
Rich, decadent, and super moist, this flourless cake tastes like a combination of a brownie and fudge. You won't miss the flour one bit. Top with raspberries, confectioner's sugar and a dallop of homemade whipped cream for the ultimate chocolate (or Passover) dessert.
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8
ounces semisweet chocolate chips
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2
sticks
unsalted butter, at room temperature
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1
cup
sugar
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6
large eggs
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1/2
cup
unsweetened cocoa powder
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1
tsp.
Kosher salt
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1 1/2
tsp.
pure vanilla extract
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1/3
cup
Amaretto or other almond liquer (optional)
-
1
cup
fresh raspberries for garnish
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Confectioner's sugar for dusting
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Preheat oven to 350 degrees.
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Spray the bottom of a 9-inch springform pan with non-stick baking spray. Line the bottom of the pan with parchment paper and spray again.
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In a medium saucepan over low heat, melt the butter and chocolate chips stirring continually until butter and chocolate are completely blended together. Remove from heat and set aside.
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In the bowl of an electric mixer on medium speed, beat together the eggs and sugar until light and fluffy (about 4-5 minutes). Slowly add cocoa powder, salt, vanilla and Amaretto. Blend well.
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Add the chocolate mixture and mix until just combined. Pour the batter into the springform pan. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack for at least 45 minutes.
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Remove the sides of the springform pan. Decorate with raspberries (or any fresh berry you prefer) and dust with Confectioner's sugar. Slice and serve.