Flourless Chocolate Raspberry Cake

 Here we are. Summer, finally. The time of year for family gatherings, backyard get-togethers and lots of fresh produce! At the farm right now, you will find row after row of juicy, tangy-sweet, red raspberries. Best of all, you can enjoy the satisfying experience of picking your own berries at Lynd's Blue Frog Farm, located just outside of Johnstown. For more information, click here.


 


Chocolate and raspberries have always been a favorite combination of mine. The tangy taste of the berries combined with the bittersweet chocolate brings together a dynamite flavor. This decadent cake has a dense, fudge-like texture to it - man, is it good! It doesn't take a very large piece to satisfy your chocolate craving. It is best served with whipped cream and loads of fresh raspberries for a showstopping dessert.

 

Flourless Chocolate Raspberry Cake
Serves 8

4 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter, cut into 1/2" pieces
3/4 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp kosher salt
1/2 cup cocoa powder
1/4 cup red raspberry jam
3/4 cup fresh red raspberries
powdered sugar for dusting

1. Preheat oven to 375 degrees. Butter an 8-inch cake pan and line with parchment paper.
2. Melt chocolate and butter together in a medium bowl set over a saucepan of simmering water. Stir until smooth; let cool slightly.
3. Whisk sugar into chocolate mixture. Add eggs, one at a time, until thoroughly combined. Stir in vanilla, salt and cocoa powder. Pour batter into prepared pan and set aside.
4. In a small bowl, mash berries and jam together using a fork. Dollop berry mixture all over cake batter and gently swirl, using a figure eight motion. Bake for 20-25 minutes, until center is just set. Let cool.
5. Dust cake with powdered sugar and serve with whipped cream and fresh berries, if desired.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Enjoy treating yourself to this delicious dessert!
   
   Angie