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Flourless Chocolate Cake with Raspberry Port Sauce

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Flourless Chocolate Cake with Raspberry Port Sauce

Flourless Chocolate Cake with Raspberry Port Sauce

Created for the 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

Sauce Ingredients:

  • 1 pint (6 ounces) fresh raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons port wine

Instructions:

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.
Created For
Heart Casserole
Main Ingredient
Chocolate
Cooking Time
Under 2 hrs.
Serving Size
4 - 6