Flourless Chocolate Cake

I have a thing for chocolate. The more the better. I can never resist chocolate cake for desert at a restaurant especially if it is flour-less. Flour-less chocolate cakes are always so deliciously dense and full of that wonderful chocolate flavour.

I basically followed the recipe from here, but I doubled it since my pan was 10 inches round. I also added a raspberry sauce on top since I felt it needed a little something extra. 

For the cake:

8-oz dark or bittersweet chocolate, coarsely chopped
1 cup butter
1 1/2 cup sugar
6 large eggs
3 tsp vanilla extract
1 cup cocoa powder (pref. dutch process)

Preheat oven to 375F. Line an 10-inch cake pan with parchment paper and lightly grease.
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan.
Bake for 25 minutes.
Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder, if desired. Serve warm or at room temperature. Store leftovers in an airtight container.

For the sauce: 

1 cup Frozen Raspberries 

3/4 Cup Sugar 

1/2 cup Water 

1 TBS Corn Starch 

A add raspberries, water, sugar and corn starch to sauce pan. Cook on medium heat, stirring occasionally. Raspberries should begin to break down on their own. Once all the raspberries have broken down bring mixture to a boil to activate corn starch. Strain through a mesh sleeve. Refrigerate until ready to use. 

What is your favourite desert?
Jaclyn