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Flourless Chocolate and Raspberry Cake

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“A rich and tangy cake best served room temperature or slightly warmed with cream or ice cream. From Australian Woman's Day magazine”
READY IN:
2hrs 30mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to slow, 150°C Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
  2. In a small bowl, blend cocoa with water until smooth.
  3. In a medium heat-proof bowl, combine dark chocolate and butter. Place over a saucepan of gently simmering water, stirring until melted.
  4. Remove from heat. Blend in cocoa mixture, almond, sugar and yolks. Fold in raspberries.
  5. In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture.
  6. Pour mixture into prepared pan. Bake for 1 hour 45 minutes until a skewer comes out clean when tested.
  7. Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.
  8. Serve with whipped cream or when cool, ice with Italian Meringue Frosting and fresh raspberries.

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