Easy Flourless Chocolate Cake

By carvalhohm2

Ingredients

• 8 8 8 large eggs
• 1 1 1 cup rich, dark cocoa
• 1/2 1/2 1/2 cup butter, melted and cooled slightly
• 1 1/4 1 1/4 1/4 cups granulated sugar

Details

Adapted from preparedpantry.com

Preparation

Step 1

Preheat the oven to 325 degrees.

In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa. Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.

Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.

Yield: 12 servings.

Raspberry Sauce:
12 ounces, about 3 cups frozen, unsweetened raspberries
2/3 cup red currant jelly
about 1/4 cup sugar

Thaw and puree the raspberries. Strain them twice through a sieve/strainer or until nearly all of the seeds are removed. Place the puree in a small saucepan. Add the jelly.

Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.