The Ultimate Flourless Chocolate Cake

Name: The Ultimate Flourless Chocolate Cake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 10 ounces semisweet chocolate, coarsely chopped; 2 ounces bittersweet chocolate, coarsely chopped; 1 1/2 cups granulated sugar; 1 1/2 teaspoons instant coffee granules; 3/4 cup boiling water; 3/4 lb unsalted butter, softened; 6 large eggs, room temperature; 1 tablespoon vanilla extract; 3/4 lb frozen unsweetened raspberries; 1/2 cup granulated sugar; 1 tablespoon Chambord raspberry liquor (optional) or 1 tablespoon other raspberry liqueur (optional); 1 1/2 cups heavy cream; 1 tablespoon granulated sugar, plus; 1 teaspoon granulated sugar; 1 1/2 teaspoons vanilla extract; 1/4 lb fresh raspberry (optional)

Submitted by Mimi Hall

"This recipe came from Chefs.com web site."

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Ready In:: 2hrs
Ingredients:: 16
Serves:: 10

ingredients

10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 ¹⁄₂ cups granulated sugar
1 ¹⁄₂ teaspoons instant coffee granules
³⁄₄ cup boiling water
³⁄₄ lb unsalted butter, softened
6 large eggs, room temperature
1 tablespoon vanilla extract
³⁄₄ lb frozen unsweetened raspberries
¹⁄₂ cup granulated sugar
1 tablespoon Chambord raspberry liquor (optional) or 1 tablespoon other raspberry liqueur (optional)
1 ¹⁄₂ cups heavy cream
1 tablespoon granulated sugar, plus
1 teaspoon granulated sugar
1 ¹⁄₂ teaspoons vanilla extract
¹⁄₄ lb fresh raspberry (optional)

directions

Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
Butter the bottom and sides of a deep 9 inch round springform pan.
Line the bottom of the pan with a round of parchment paper and butter the paper.
In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
With the motor of the food processor running, pour the boiling water through the feed tube.
Process 10-15 seconds, until the chocolate is completely melted.
Scrape down sides of bowl with spatula.
Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
Scrape chocolate batter into prepared pan and smooth top.
Bake 55-60 minutes until edges are puffy and center is just set.
Cool on wire rack for 30 minutes.
Cover and refrigerate for at least 3 hours.
Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
Cook until sugar is dissolved and berries are just soft. {Don't boil}
Strain mixture and stir in raspberry liqueur.
Remove cake from pan by running a thin knife blade around cake to loosen from pan.
Invert cake onto a plate and peal off paper.
Refrigerate cake while preparing whipped cream.
Whip cream with sugar and vanilla to stiff peaks.
To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
Garnish slices of cake with a dollop of whipped cream and fresh raspberries.