Flourless Chocolate Cake
PREP TIME
30 minutes
COOK TIME
45 Minutes/6 hours
SERVING SIZE
8-10
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Ingredients
- 12 ounces Bittersweet chocolate, finely chopped
- 12 tablespoons (1 ½ sticks) Unsalted butter
- 5 large Eggs
- 1 cup Florida Crystals® Organic Raw Cane Sugar
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Instant espresso powder
- ¼ teaspoon Salt
- 1 tablespoon Cocoa powder
- Fresh raspberries, for decoration
- Thyme sprigs, for decoration
Instructions
Step 1
Preheat the oven to 325°F. Grease and line the bottom of a 9-inch springform pan with a round of parchment paper. Grease the sides of the pan as well.
Step 2
Melt the chocolate and butter in a large heat-proof bowl over a saucepan with simmering water. Stir occasionally. Remove from heat and set aside.
Step 3
In a large bowl, at medium speed, beat eggs, sugar, vanilla, espresso powder, and salt until doubled in size.
Step 4
Fold 1/3 of the egg mixture into the chocolate mixture until just incorporated. Repeat the process two more times.
Step 5
Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour the batter into the prepared pan and smooth the surface with an offset spatula. Place the roasting pan in the oven and add hot water to come up 1-inch of the spring form pan. Bake for 40-45 minutes or until the center is set. Do not overbake. Remove from oven and allow the cake to cool down to room temperature. Refrigerate for at least 6 hours or overnight. Run a sharp knife around the sides of pan. Remove from pan. Dust with cocoa powder and decorate with fresh raspberries and thyme sprigs. Serve
Additional Tips
Serve the cake with sweetened whipped cream or ice cream.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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