Flourless Raspberry Chocolate Cake

By á-3711

Ingredients

• 1/3 cup plus 1 T unsalted butter, divided
• 2 (1 oz.) squares bittersweet chocolate
• 2 (1 oz.) squares unsweetened chocolate
• 7 T seedless red raspberry jam, divided
• 2 T orange zest
• 2 large eggs
• 1/3 cup sugar
• 1/4 cup orange juice
• garnish: frozen whipped topping, fresh raspberries

Preparation

Step 1

Preheat oven to 350. Lightly grease 2 ramekins using 1 T of butter. Line the bottom of the ramekins with parchment paper.

In a medium bowl, combine chocolates and remaining 1/3 cup butter. Microwave on high, in 30-second intervals, stirring between each, until melted. Add 4 T raspberry jam and orange zest. Stir to combine. Allow mixture to cool slightly.

In a medium bowl, combine eggs and sugar. Whisk egg mixture into cooled chocolate mixture. Pour batter into prepared ramekins. Place ramekins in a roasting pan. Fill pan with water until it reaches halfway up the outside of the ramekins. Cover roasting pan with aluminum foil, sealing well on edges. Bake for 1 hour.

Remove roasting pan from oven, and allow cakes to cool in water for 15 minutes. Remove ramekins from pan, and allow to cool. Chill cakes for 4 hours, or overnight.

In a small bowl, combine remaining 3 T seedless raspberry jam and orange juice. Microwave on high in 30-second intervals, stirring between each, until melted (about 1 1/2 minutes total).Serve sauce with cake. Garnish with whipped topping and raspberries, if desired.