Flourless Chocolate Cake with Raspberry Port Sauce
Created for the 2 qt. Heart Casserole
Serves: 4 - 6
Recipe provided by love & olive oil
This cake is best served slightly warm. Decadent in flavor and silky in texture, it’s perfect for sharing with a special someone. Topped with a drizzle of raspberry port sauce, this is dessert at its best.Cake Ingredients:
- 4 ounces bittersweet or semisweet chocolate, chopped
- 6 tablespoons unsalted butter, cubed
- 1/2 cup granulated sugar
- 3 large eggs
- 1/3 cup dark or Dutch process cocoa powder, sifted
- 1/2 teaspoon instant espresso powder
- Pinch salt
- 1 teaspoon vanilla extract
- 1 pint (6 ounces) fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons port wine
Preheat oven to 375 F. Generously butter the bottom and sides of the Le Creuset heart casserole.
Combine chocolate and butter in a double boiler or a heat-proof bowl set over a pot of gently simmering water. Stir until melted and smooth. Remove from heat and whisk in sugar. Add eggs, one at a time, whisking well after each addition. Add cocoa powder, espresso powder and salt, whisking until just combined. Stir in vanilla.
Pour batter into casserole. Bake for 30 minutes or until a toothpick inserted near the center comes out with only a few moist crumbs attached. Transfer to a cooling rack and let cool 5 to 10 minutes before serving (cake will sink slightly).
To prepare the sauce, combine raspberries, sugar and port wine in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the berries break down and the sauce has thickened, about 15 minutes. Use as is, or strain through a fine-mesh sieve for a smoother texture. Drizzle over cake and serve with a heaping scoop of vanilla ice cream, if desired.