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Flourless Chocolate Cake with Raspberry Coulis

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Jewish
Keyword: chocolate, dessert, Passover
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...