The Ultimate Flourless Chocolate Cake

The Ultimate Flourless Chocolate Cake

Chocolate cake:

10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons instant coffee granules
1 3/4 Cup heavy cream, warmed
12 ounces unsalted butter, softened
6 large eggs, at room temperature
1-Tablespoon Vanilla Extract

Raspberry Coulis


1 1/2 cups heavy cream
1 tablespoon plus t teaspoons granulated sugar
1 1/2 teaspoons vanilla extract

Fresh raspberries for garnish (optional)

Make the cake:

Position rack in center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9 by 2 ½ -inch round spring form pan. Line the bottom of the pan with parchment paper and butter the paper.
In a food processor fitted with the metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds until finely ground.
With the food processor running, pour the warm heavy cream through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add the butter and process for about 5 seconds, just until the mixture is smooth and creamy. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 55 to 60 minutes, until the edges of the care are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve.

Decorate the Cake:

Run a thin-bladed knife around the edge of the cake to loosen it from the sides of the spring form pan. Remove the side of the pan. Invert the cake onto a serving plate and peel off the paper. Refrigerate cake while preparing whipped cream.
In a chilled large bowl, using a handheld mixer set at medium speed beat the cream with the sugar and vanilla just until stiff peaks begin to form.
Using an offset metal cake spatula spread a thin even layer of whipped cream over the top of the cake. Fill a pastry bag fitted with a star tip with the remaining whipped cream. Completely cover the cake with whipped cream rosettes.
To serve, drizzle some of the raspberry coulis onto each dessert plate. Garnish with raspberries if desired.