In honour of Valentine’s Day

I can’t say that I’m a huge fan of this holiday, but it is the perfect excuse to indulge in chocolate.  It also doesn’t hurt that it’s a dear friend’s birthday today.   So I’ve decided that he needs a cake.  Of course, I can’t do regular cakes, but I found this wonderful chocolate flourless cake recipe.  I’ve made it before, and it was *gorgeous*.  The fresh raspberry sauce was a must and really set the cake off wonderfully.  Though the first time I made it, I didn’t actually let it set up in the fridge, but instead served it warm.  While it was good, it really does need the time to chill and set up.  Because of the dairy issue, I use corn oil margarine in this, but if you can use butter, by all means, do!!  I also don’t use the cream of tartar, but just plain old baking powder.  Good chocolate is a must in this.  

After the cake, I think I’ll make some chocolate dipped strawberries for the weekend.  MMMMMMMMM!

Flourless chocolate cake with fresh raspberry sauce

For the cake:

12 tablespoons unsalted butter

12 ounces bittersweet chocolate (semi-sweet will work, but make sure it’s good quality chocolate)


3 teaspoons vanilla extract

8 large eggs (separated)

2/3 cup brown sugar (packed)

1/4 teaspoon salt

1/4 teaspoon cream of tartar (or 1 tsp or so of baking powder)

1 tablespoon cooking oil or cooking spray, for greasing pan

2 tablespoons gluten free flour, for dusting pan

For the raspberry sauce:

1/2 pt. raspberries

1/2 c. water

1/4 c. sugar

Preheat oven to 325 F.  Oil and flour a 9” springform cake round.  Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.

In a double-boiler on gentle heat, melt the butter and chocolate together until smooth. Set aside to cool slightly.

In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.  Continue beating while adding the brown sugar and cream of tartar.  Beat until stiff peaks form- be careful not to overbeat- this is most important!

If the eggs curdle, throw them away and start over with new egg whites, seriously.

Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.  Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.  Pour into the prepared pan.

Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it. Bake the cake for about 60-70 minutes or until it passes the toothpick test. Remove cake from oven and allow to cool for about an hour.

Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.  Remove the paper from the bottom (now the top) of the cake.  Invert again onto the final plate for displaying the cake. The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.

Right before serving the cake, make the raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce. Garnish the cake with fresh raspberries and serve with the sauce.