This is one of the desserts that if it’s not on the table, it’s just not Passover. Garth likes it so much he once asked for it as a birthday cake – I didn’t think I’d be able to bring myself to make it in December! This year I made it as Flourless Chocolate Cupcakes since we’re distributing them to some of our virtual seder attendees
Flourless Chocolate Cake with Raspberry Coulis
Servings: 24
Ingredients
Cake
- ⅓ cup water
- ½ cup sugar
- ½ cup unsalted butter cut into 1" cubes
- 12 oz semisweet chocolate chopped
- ⅓ cup Cointreau
- 6 large eggs
- whipped cream for serving
Raspberry Coulis
- 2 lbs frozen unsweetened raspberries
- 1 lemon zested and juiced
- ¾ cup sugar
- ¼ tsp salt
- 2 tbsp Framboise or other raspberry liqueur
Instructions
Raspberry Coulis
- Combine raspberries, lemon juice and zest, sugar and salt in a medium sized, heavy saucepan. Cook berries over medium heat until mushy; cool slightly.
- Press raspberry mixture through a fine mesh strainer, using the back of a spoon or spatula to force everything but seeds through. Discard seeds and any solids remaining in strainer.
- Return puree to a clean pan, add Framboise and cook over medium heat until thickened to desired consistency (should coat the back of a spoon and leave a trail if you wipe your finger across it). Adjust sugar and lemon as desired. Chill until serving time.
Cake
- Preheat oven to 325. Butter an 8" cake pan, line with parchment paper, and butter the parchment. Place cake pan into a roasting pan.
- Combine sugar and water in a small saucepan and bring to a rolling boil until sugar is dissolved.
- Take off heat and add butter and chocolate. Let sit 2 minutes to melt, stir until smooth.
- Whisk in liqueur, then eggs, one at a time.
- Pour batter into prepared cake pan. Add 1 1/2 c warm tap water to roasting pan and bake on middle rack of preheated oven until slightly puffed and soft in the middle – approximately 40 minutes. Remove from waterbath and cool on wire rack 1 hr. Unmold onto serving plate.
- If using same day, don't refrigerate. If making ahead, wrap with plastic and chill in fridge. Bring to room temperature before serving.
To serve
- Cut cake into small pieces (I cut into 8ths, then each 8th in 3 to yield 24 slices). Place a small puddle of raspberry coulis on plate, place cake slice on coulis and add whipped cream next to cake if desired.
Notes
Since people usually take more than 1 dessert at Passover, cutting small pieces is appreciated. If you’re making for another special occasion, you might want to cut larger pieces.
The cake is best cut with a long thin knife dipped in hot water and wiped off between cuts. It’s hard to pick a favorite between this and the Chocolate Hazelnut Torte…