Dark Chocolate Truffle Cake with Raspberry Sauce
Friends who came for dinner raved about this decadent flourless cake. (I made it because one friend cannot eat gluten.) They said it was even better than a similar favorite dessert from a local upscale restaurant.
Plan to make the cake ahead of time, due to the need to chill for at least 4 hours. It freezes well also, and would be excellent as a make-ahead holiday dessert.
Despite all the steps, it is relatively easy to make as well.
This dessert is very rich, and will easily serve 12-16.
- 12 oz
- bittersweet (or semi-sweet) chocolate chips (i used ghiradelli.)
- 4 oz
- unsweetended chocolate, chopped
- 1 lb
- (4 sticks) butter
- 1 c
- hot water
- 1 tsp
- espresso powder, instant, or instant coffee powder
- 1 c
- brown sugar (or to lower sugar, use 1 cup whey low d golden)
- 8 large
- eggs, lightly beaten in a separate bowl
- 10 oz
- bag of frozen red raspberries (organic)
- 1/2 c
- granulated sugar (or to reduce sugar - use whey low d granulated)
- 1/2 c
- 1/4 c
- chambord (optional)
- 8 oz
- cream, whipped - sweetened to taste
- fresh raspberries or mint leaves (optional)
Preheat oven to 350 degrees F.
If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.