Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Flourless Chocolate Cake with Whipped Cream and Raspberries
Dark and decadent, this flourless chocolate cake is full of wonderful flavor, but is not as heavy or rich as many other versions of this restaurant favorite. This makes it more appealing to children and those who have just finished a lavish holiday meal. The cake can be made up to 36 hours in advance. Semi-sweet, bittersweet, or milk chocolate chips can be used in this recipe with great results depending on the taste of your family.
2 cups chocolate chips
3/4 cup unsalted butter
7 large eggs, separated
2/3 cup sugar, divided
2 teaspoons vanilla extract
2 cups heavy cream
1/3 cup sugar
1 pint raspberries
Preheat the oven to 350 degrees. Grease a 9 inch springform pan and line with parchment paper. Heavily grease the parchment paper. Melt the chocolate and butter together in a medium heavy saucepan over medium heat, stirring occasionally. Remove  from heat and cool to room temperature, stirring occasionally. Beat the egg yolks and 1/3 cup sugar in a large bowl for three minutes, or until the mixture thickens and turns a pale yellow. Fold the chocolate mixture and vanilla into the egg yolk mixture and set aside. Using very clean beaters and a clean bowl, beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar and beat until medium-stiff peaks form. Carefully fold the egg whites into the chocolate mixture a quarter at a time, until all of the egg whites have been added and the batter is uniform in color. Do not overmix. Spoon the batter into the prepared pan and smooth evenly. Bake for 50-55 minutes, or until a cake tester comes out with moist crumbs rather than batter. Cool the cake thoroughly in the pan (the cake will fall dramatically). Remove the cake from the springform pan and place on a serving plate. Refrigerate for at least 3 hours. Beat the heavy cream with the sugar and then spoon into the center of the cake. Top with the raspberries and refrigerate for up to 12 hours, or serve immediately.
Makes 12 servings.
Preparation Time: 25 minutes
Cooking Time: 55 minutes
Chilling Time: 3 hours
Total Time: 4 hours, 20 minutes
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