I seriously need to get over my obsession with chocolate and raspberries…
For now however, here’s another perfect opportunity to combine this epic flavour combination! This fudgey decadent flourless chocolate cake is super simple to make and most of all just needs one bowl! Yay!
Important tip when making this, is to follow the recipe exactly – the digital scale is your bestie!
Ingredients:
- 115g butter
- 170g great quality chocolate (I used 55% Lindt choc), roughly chopped
- 135g caster sugar
- 2 tsp instant coffee
- 1.5 tsp’s vanilla extract or essence (depending on your preference)
- 4 eggs
- 28g cocoa powder
- pinch of salt
- 1/2 tsp baking powder
Method:
- Preheat oven to 177°C. Prepare your cake pan by greasing it fully, inserting a round disc of baking paper then greasing above the baking paper to ensure it will not stick.
- Using a bain marie or double boiler, melt the chocolate and butter and allow to cool for 2-3 minutes.
- Add the sugar, coffee and vanilla and whisk into the chocolate mixture. Whisk in the eggs until incorporated then whisk in the cocoa powder, salt, and baking powder.
- Pour the batter into the prepared cake pan.
- Place a large roasting pan, filled 2/3rds with boiling water on the bottom rack of the oven. Then place the cake pan on the middle rack of the oven and shut the door. Trust me this will make it so moist and delish!
- Bake for 30 minutes and test with a toothpick (should come out clean with just a few most crumbs).
- Once it comes out of the oven, allow it to cool for 10 minutes then remove and allow to cool completely. Thereafter you can pop it into the fridge or store in a airtight container.
- Top with a sprinkling of cocoa powder and anything else you wish really. I just added some whipped cream and raspberries. Yum!
Sadie's Bubble of Yum 