Flourless Rasberry Chocolate Cake

By Carolanne

Ingredients

• 1/3 cup plus 1 TBSP butter, divided
• 2 (1oz) squares bittersweet chocolate
• 2 (1oz) squares unsweetened chocolate
• 7 TBSP seedless red rasberry jam, divided
• 2 TBSP orange zest
• 2 lg eggs
• 1/3 cup sugar
• 1/4 orange juice
• Garnish: frozen whipped topping, fresh rasberries

Preparation

Step 1

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

In a medium bowl, combine choc and remaining butter. Microwave on high, in 30 sec intervals, stirring between each, until melted. Add 4 TBSP 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 choc 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 TBSP jam and orange juice. Microwave on high in 30 sec intervals, stirring between each, until melted (about 1 1/2 minutes total).

Serve sauce with cake. Garnish with whipped topping and rasberries, if desired.